Kitchen

The KITCHEN at The Boston Public Market

The KITCHEN is a community gathering place, managed by The Trustees, that is restoring the craft of seasonal cooking in Massachusetts, New England, and beyond through hands-on classes and educational experiences that celebrate the farmers and artisans of this region. Partnered with the Boston Public Market, The KITCHEN embraces a whole-food approach to eating and promotes cooking as an essential cornerstone of a sustainable food system.

The KITCHEN hosts events, classes, and workshops showcasing the bounty of New England farmers and artisans. We have public classes almost every day, for every taste, ability, and interest, including free and fee-based options:

  • Demos and tastings with local, seasonal ingredients
  • Hands-on classes showcasing different flavors and recipes with chef instruction
  • Experiences celebrating wine, beer, and cocktails
  • Workshops on various cooking styles and cultures
  • Health and wellness programs

ADDITIONAL OPPORTUNITIES:

Private Events and Classes

Looking for a unique venue for a private event, company party, or teambuilding experience? Book a private event or cooking class at The KITCHEN! Please contact kitcheninfo@thetrustees.org for more information.

Gift Certificates

Give the gift of learning for the holidays and year round! Go to www.thetrustees.org/kitchenevents to buy classes for friends/family or email kitcheninfo@thetrustees.org to buy a gift certificate.

Volunteer with Us

Looking for a fun way to give back to the community? Love food? Love to eat? Then consider joining our team of KITCHEN volunteers. Go here for more information.

About The Trustees

As one of the largest owners of agricultural land and the premier steward of the cultural and natural landscape of Massachusetts, The Trustees was a founding member of The Boston Public Market. The Trustees extends its leadership to transform the local food system by connecting residents and visitors back to the land and sharing the Commonwealth’s collective agrarian heritage through innovative retail and educational experiences at the Boston Public Market.

Questions? Comments? Email us at kitcheninfo@thetrustees.org

  • Science in The KITCHEN: The Science of Spirits and Distilling

    The KITCHEN and Saxtons River Distillery present a special mixology class focused on diving into the science behind the locally made spirits produced right here in New England. We’ll learn how each different liquor is made and how the recipes and ingredients are tweaked and manipulated to create unique and traditional flavors. Attendees will taste each of Saxtons River’s most popular spirits. Plus, our master cocktail export will demo and sample innovative cocktail creations that attendees can duplicate at home Tickets: $12 per Trustees member and $20 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. This event is held in partnership with The Cambridge Science Festival, an organization that aims to make science, technology, engineering, art, and mathematics accessible to all and - most importantly - fun!

    Apr 21
  • Science in The KITCHEN: Bees, Worms, Birds & Seeds

    Did you know worms can eat half of their weight in food scraps every day? Meet our red wiggler worms and learn how they turn kitchen waste into amazing compost. Then, learn how honeybees and other insects help feed the world, and make seed balls chock full of wildflower seeds to take home and plant to support pollinators in your neighborhood. This event is FREE and open to everyone. Families and children of all ages are welcome. Please RSVP so we know how many to expect! This event is held in partnership with The Cambridge Science Festival, an organization that aims to make science, technology, engineering, art, and mathematics accessible to all and - most importantly - fun!

    Apr 21
  • Science in The KITCHEN: Biochemists & Bread

    Have you ever wondered what gives soft pretzels their unique dark color and savory taste? The secret lies in creating the right conditions for a special chemical reaction, the Maillard reaction! The Maillard reaction is a chemical reactionbetween amino acids and reducing sugars that gives browned food its distinctive flavor. We'll discuss the role of acids, sugars, water and oxygen in the creating chewy, perfect pretzels. Come find out about this technique, and work in groups to boil and bake your own pretzels. Attendees will be assisted by middle school students from Acera: The Massachusetts School of Science, Creativity and Leadership, a K-8 STEAM school in Winchester, who study molecular gastronomy! Attendees will make one pretzel to eat or take home. Tickets: $12 for Trustees member and $20 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. This event is held in partnership with The Cambridge Science Festival, an organization that aims to make science, technology, engineering, art, and mathematics accessible to all and - most importantly - fun! About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Apr 21
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, April 8 (4:00-6:00 pm) Sunday, April 22 (4:00-6:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Apr 22
  • Taza Earth Day Chocolate Dirt Pudding

    What better way to spend Earth Day than by playing with dirt? Chocolate dirt that is! Join Taza Chocolate for an Earth Day activity decorating a Taza Chocolate Pudding with chocolate"dirt", chewy gummy worms, and other treats from the Boston Public Market. This is a fun and yummy way to celebrate the start of the spring growing season with kids (and kids at heart)! Taza Chocolate Bar’s Christine Vistro will lead you and the kids through making delicious chocolate pudding from Taza Chocolate. Toppings for decorating will be provided. There will be options for dairy free, gluten free, and vegan toppings (dirt pudding base is completely vegan & gluten free)! Taza Earth Day Chocolate Dirt PuddingSunday, April 22Choose TWO Times:12:00-1:00 pm OR 1:30-2:30 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston, MA Tickets: $10 per child (1 dirt pudding). Parents can assist a child with their dirt pudding at no charge. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-50% off all classes in The KITCHEN. Join here. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Apr 22
  • Sea-to-KITCHEN Cooking Class: Seafood Feast with Red's Best

    Apr 24 6-8PM

    Calling all seafood aficionados! This special cooking class is for you. Join us for a Sea-to-KITCHEN hands-on cooking class in The KITCHEN at The Boston Public Market on Wednesday, March 7th! We’re teaming up with Red’s Best to provide a three-course cooking class and dinner to highlight sustainable seafood sourced right here in New England.

    Get out of your kitchen and into ours with our Farm-to-KITCHEN Cooking Classes (except in this case it’s SEA-to-KITCHEN). In this class, you’ll experience a variety of recipes highlighting underutilized fish and shellfish species sourced through sustainable and ecological means. These recipes will tantalize your taste buds and teach you how to cook species that you’ve never heard of, but which are bountiful in our New England waters.

    Sea-to-KITCHEN Seafood Feast
    Tuesday, April 24
    6:00-8:00 pm
    The KITCHEN at The Boston Public Market
    100 Hanover Street, Boston

    You will learn to prepare a 3 course seafood feast*:

    • Razor Clams cooked with olive oil, lemon, and garlic
    • Traditional Bouillabaise with an assortment of fresh catch shellfish and fish and fresh herbs and veggies from Stillman's Farm
    • Roasted Whole Fish, seasoned to perfection, with a crispy skin, and fresh fall veggies from Stillman's Farm on the side

    *may change slightly if certain seafood is unavailable

    In this combination demo and hands-on cooking class, Red's Best's Chef will demonstrate several dishes guiding you through two recipes that you will cook yourself.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

    • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
    • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
    • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
    • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
    • We recommend comfortable, non-slip, and closed-toe shoes.

    Sea-to-KITCHEN Cooking Class: Seafood Feast with Red's Best

    Calling all seafood aficionados! This special cooking class is for you. Join us for a Sea-to-KITCHEN hands-on cooking class in The KITCHEN at The Boston Public Market on Wednesday, March 7th! We’re teaming up with Red’s Best to provide a three-course cooking class and dinner to highlight sustainable seafood sourced right here in New England. Get out of your kitchen and into ours with our Farm-to-KITCHEN Cooking Classes (except in this case it’s SEA-to-KITCHEN). In this class, you’ll experience a variety of recipes highlighting underutilized fish and shellfish species sourced through sustainable and ecological means. These recipes will tantalize your taste buds and teach you how to cook species that you’ve never heard of, but which are bountiful in our New England waters. Sea-to-KITCHEN Seafood Feast Tuesday, April 246:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston You will learn to prepare a 3 course seafood feast*: Razor Clams cooked with olive oil, lemon, and garlic Traditional Bouillabaise with an assortment of fresh catch shellfish and fish and fresh herbs and veggies from Stillman's Farm Roasted Whole Fish, seasoned to perfection, with a crispy skin, and fresh fall veggies from Stillman's Farm on the side *may change slightly if certain seafood is unavailable In this combination demo and hands-on cooking class, Red's Best's Chef will demonstrate several dishes guiding you through two recipes that you will cook yourself. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Apr 24
  • The Art of the Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, April 25Wednesday, May 30Wednesday, June 27 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Apr 25
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Apr 26 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Apr 26
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Thursday, April 5 (6:00-8:00 pm) Sunday, April 8 (4:00-6:00 pm) Saturday, April 14 (1:00-3:00 pm) Sunday, April 22 (4:00-6:00 pm) Friday, April 27 (6:00-8:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Apr 27
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Friday, March 16, 6:00-7:30 pm Saturday, March 31, 5:00-6:30 pm Saturday, April 7, 5:00-6:30 pm Saturday, April 28, 5:30-7:00 pm Saturday, May 5, 5:00-6:30 pm Saturday, May 12, 5:00-6:30 pm Saturday, June 2, 5:00-6:30 pm Saturday, June 16, 5:30-7:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Apr 28
  • Cider Fest with Hopsters: Grand Craft Cider Tasting

    Craft beer isn't the only sparkling fermented beverage that you should be toasting with this spring - tis the season for cider! Some are sweet, others tangy, some filtered, others cloudy. Whatever your preference, we'll have them all for you to try. Join Hopsters Alley, local New England Cideries, and The KITCHEN at The Boston Public Market for a tasting event celebrating this colonial-era favorite. It's time for Cider Fest! Preliminary list of participating cideries: Prospect Ciderworks Shoal Hope Ciderworks Eden Specialty Cider Downeast Cider Stormalong Cider Farmer Willie's Craft Ginger Beer Feeling peckish? In additon to tasting beers, we'll have a cheese board from Appleton Farms, the Boston Public Market's purveyor of 100+ Massachusetts cheeses. Tickets: $12 for Current Trustees Members and $20 for General Tickets (non-Trustees tickets) - each ticket recieves a take-home glass. Grand Craft Cider TastingSaturday, April 28Two times: 1:00-2:30 pm or 3:00-4:30 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston, MA 02108

    Apr 28
  • Farm-to-KITCHEN Cooking Class: Southern Italy "Il Sud" - Sicily vs. Puglia

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of two different regions of Southern Italy: Sicily and Puglia. Both regional menus celebrate local spring greens, wild edibles, and the flavors of "Il Sud." This hands-on cooking class is led by Chef Juli who is passionate about the classic recipes she learned while teaching farm-to-table classes in Roma and spending her weekends visiting Sicily and Puglia for sun, sand, and sensational cuisine. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates Wednesday, April 4 | 6:00-8:00 pm | Sicilian Menu Wednesday, April 11 | 6:00-8:00 pm | Pugliese Menu Sunday, April 29 | 4:00-6:00 pm | Pugliese Menu Wednesday, May 2 | 6:00-8:00 pm | Sicilan Menu Wednesday, May 9 | 6:00-8:00 pm | Pugliese Menu Sunday, May 13 | 4:00-6:00 pm | Sicilian Menu Wednesday, May 16 | 6:00-8:00 pm | Pugliese Menu Friday, May 25 | 6:00-8:00 pm | Sicilian Menu Sicilian Menu Panelle (fried Sicilian chickpea fritters) with local wilted greens (nettles, rainbow chard, endive) from Siena Farm Busiata Pasta Pesto alla trapanese (cherry tomato almond pesto) with agrodolce escarole, Q's Nuts pine nuts and raisins Cannoli with fresh Appleton Farms Ricotta Guests will make homemade panelle, flour water pasta, trapanese pesto and cannoli fillings Pugliese Menu Orecchiette with cime di rapa and salsiccia from Stillman’s Meats (vegetarian option with morels from Siena Farm) Cicoria ripassata (pan-seared spring greens) from Stillman's Farm Taralli al vino rosso (wine donuts) using local wine from the Massachusetts Wine Shop Attendees will make homemade flour water pasta, pan-seared greens and taralli Both menus can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    Apr 29
  • Seasonal KITCHEN Demo & Tasting: Farm-Fresh Ideas

    This spring come to The KITCHEN for a farm-fresh cooking demo and tasting! Sit for a while and watch our chef create delicious recipes using local, seasonal ingredients from our BPM farmers and artisans. Then sample her creations and pick up the ingredients right in the Market to make the recipes at home. We're partnering with local home cook and healthy-eating guru Iris Garabedian Louis to bring you a series of four informative cooking demos. Take a break from your day and learn a thing or two about healthy cooking and try some samples too! Please RSVP so we can provide enough samples for everyone! Topics and Recipes: May 2 | Little Feast - Iris will demo how to create three simple appetizers to entertain company using fresh, seasonal ingredients from the Boston Public Market. May 16 | Catch of the Day - Iris will teach attendees how to utilize what's available from your local fisherman, using the Catch of the Day from Red's Best. May 30 | Healthy Comfort Food - Iris will demo a savory dish using seasonal veggies available that day in the market! A truely local experience. June 6 | Green is Good - Iris will create a seasonal salad recipe using ingredients plucked from the ground that very day from Stillman's Farm and Siena Farm, plus a healthy salad dressing made from scratch. About Iris Garabedian Louis Simple, fresh and fast. That is my recipe for healthy delicious meals in minutes. What’s odd is that my culinary experience began with the most intricate and complex recipes of Madeleine Kamman and Julia Child. The first meal I ever prepared was a roast cranberry duck and Maida Heatter’s “Queen Mother’s Cake “ at age 18. I devoured every cookbook and culinary magazine I could get my hands on. Staying on top of food trends, I gravitated toward healthier nutritionally beneficial recipes and experimentation. I developed techniques to maximize flavor and simplify effort. Both seemed to complement my other passion, long distance running. My goal now is to share “secret” recipes that satisfy healthy cravings with minimal effort and cleanup! I encourage you to bring in a favorite recipe and we’ll maximize the flavor while focusing on what’s “fit” to eat. While we’re at it, we’ll make sure you are ready to whip up a balanced menu of complementary dishes that appeal to all the senses. In fact, whatever we prepare most likely will be “what’s for dinner” this evening!

    May 2
  • Farm-to-KITCHEN Cooking Class: Southern Italy

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of two different regions of Southern Italy: Sicily and Puglia. Both regional menus celebrate local spring greens, wild edibles, and the flavors of "Il Sud." This hands-on cooking class is led by Chef Juli who is passionate about the classic recipes she learned while teaching farm-to-table classes in Roma and spending her weekends visiting Sicily and Puglia for sun, sand, and sensational cuisine. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates Wednesday, April 4 | 6:00-8:00 pm | Sicilian Menu Wednesday, April 11 | 6:00-8:00 pm | Pugliese Menu Sunday, April 29 | 4:00-6:00 pm | Pugliese Menu Wednesday, May 2 | 6:00-8:00 pm | Sicilan Menu Wednesday, May 9 | 6:00-8:00 pm | Pugliese Menu Sunday, May 13 | 4:00-6:00 pm | Sicilian Menu Wednesday, May 16 | 6:00-8:00 pm | Pugliese Menu Friday, May 25 | 6:00-8:00 pm | Sicilian Menu Sicilian Menu Panelle (fried Sicilian chickpea fritters) with local wilted greens (nettles, rainbow chard, endive) from Siena Farm Busiata Pasta Pesto alla trapanese (cherry tomato almond pesto) with agrodolce escarole, Q's Nuts pine nuts and raisins Cannoli with fresh Appleton Farms Ricotta Guests will make homemade panelle, flour water pasta, trapanese pesto and cannoli fillings Pugliese Menu Orecchiette with cime di rapa and salsiccia from Stillman’s Meats (vegetarian option with morels from Siena Farm) Cicoria ripassata (pan-seared spring greens) from Stillman's Farm Taralli al vino rosso (wine donuts) using local wine from the Massachusetts Wine Shop Attendees will make homemade flour water pasta, pan-seared greens and taralli Both menus can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    May 2
  • Fresh, Fast and Delicious for Less w/ Project Bread

    May 3 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    May 3
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    May 4
  • Cooking on a Budget: SNAP-ED Nutrition Workshops

    The KITCHEN at Boston Public Market is hosting FREE nutrition workshops where you can try new and tasty recipes, learn to eat healthy while sticking to a budget, and get tips on how to get healthy through smart choices. Sample workshop topics include: learning how to be a smart shopper, understanding MyPlate federal nutrition guidelines, and learning portion sizes. Participants also observe a demo and taste healthy recipes. Examples of recipes include: Red pepper hummus Sweet potato custard Glazed Carrot coins Pumpkin soup This FREE program is presented by the UMass Extension Nutrition Education Program. Please register so we can plan for enough food for everyone. 

    May 4
  • Cancelled -- Crafty American Whiskey with Taylor & Taylor Whiskey Co.

    May 4 6-7:30PM This event has been cancelled.

    “Craft” may have become an overloaded word in American whiskey, but it represents something exciting for whiskey drinkers: novelty. In the year 2000, there were only a few dozen distilleries making bourbon in the United States. Today, that number has exploded to over a thousand. Bourbon is experiencing a renaissance, rye has come back from the dead and American single malt is finding a foothold driven by pioneers like Westland and Triple Eight. But, not all craft whiskey is what it seems and mega-distillers like Buffalo Trace and Heaven Hill have a major role in craft as well.

    In this whiskey class, Nick and Zach Taylor will help you navigate the American whiskey landscape, while sampling some exceptional and hard-to-find American whiskeys including:

    • Bully Boy American Straight Whiskey
    • Berkshire Mountains Bourbon
    • WhistlePig 10yr Rye Whiskey
    • Westland American Single Malt Whiskey
    • Eagle Rare 10yr Single Barrel (NW&S store pick private barrel)
    • Four Roses Single Barrel OBSF 8yr 7 months 58.8% (special release only available in Kentucky)
    • Four Rouses OESF 59.2% (special release only available at Four Roses distillery)
    • Makers Mark Single Barrel 55.1% (special release only available in Kentucky)
    • Willett 6yr Bourbon 61.2% (special release only available at Willett distillery)

    *We are hosting a series of classes on separate dates. Each class will feature a selection of 6 whiskeys from the list above. Subject to change.

    Whether you are new to whiskey or a wily veteran, this class will provide the foundation for understanding American whiskey so that you can have some “craft" in what you buy and drink.

    We'll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's local cheese purveyor that carries 100+ Massachusetts cheeses.

    Dates:

    • Friday, April 6 from 6:00-7:30 pm
    • Friday, May 4 from 6:00-7:30 pm

    Tickets: $48 per Trustees member and $60 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    About Taylor & Taylor Whiskey Co.

    Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com.

    Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow.

    Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    Cancelled -- Crafty American Whiskey with Taylor & Taylor Whiskey Co.

    This event has been cancelled. “Craft” may have become an overloaded word in American whiskey, but it represents something exciting for whiskey drinkers: novelty. In the year 2000, there were only a few dozen distilleries making bourbon in the United States. Today, that number has exploded to over a thousand. Bourbon is experiencing a renaissance, rye has come back from the dead and American single malt is finding a foothold driven by pioneers like Westland and Triple Eight. But, not all craft whiskey is what it seems and mega-distillers like Buffalo Trace and Heaven Hill have a major role in craft as well. In this whiskey class, Nick and Zach Taylor will help you navigate the American whiskey landscape, while sampling some exceptional and hard-to-find American whiskeys including: Bully Boy American Straight Whiskey Berkshire Mountains Bourbon WhistlePig 10yr Rye Whiskey Westland American Single Malt Whiskey Eagle Rare 10yr Single Barrel (NW&S store pick private barrel) Four Roses Single Barrel OBSF 8yr 7 months 58.8% (special release only available in Kentucky) Four Rouses OESF 59.2% (special release only available at Four Roses distillery) Makers Mark Single Barrel 55.1% (special release only available in Kentucky) Willett 6yr Bourbon 61.2% (special release only available at Willett distillery) *We are hosting a series of classes on separate dates. Each class will feature a selection of 6 whiskeys from the list above. Subject to change. Whether you are new to whiskey or a wily veteran, this class will provide the foundation for understanding American whiskey so that you can have some “craft" in what you buy and drink. We'll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's local cheese purveyor that carries 100+ Massachusetts cheeses. Dates: Friday, April 6 from 6:00-7:30 pm Friday, May 4 from 6:00-7:30 pm Tickets: $48 per Trustees member and $60 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Taylor & Taylor Whiskey Co. Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com. Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow. Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    May 4
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 7 April 14 May 5 May 26 June 2 June 23 Topics: April 7 - Learn about Asian flavors and making dumplings with Noodle Lab founder, Audrey. April 18 - Make pasta from scratch with Chef Avery from Nella Pasta. May 5 - Spring is here! Learn about Spring on the farm with Jen from Siena Farm. May 26 - Create flavorful fish tacos and learn all about different fish species with Chef Cleo and Red's Best June 2 - Learn how to utilize veggies to make a fresh, flavorful meal with Shadeah from Stillman's Farm. June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    May 5
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Friday, March 16, 6:00-7:30 pm Saturday, March 31, 5:00-6:30 pm Saturday, April 7, 5:00-6:30 pm Saturday, April 28, 5:30-7:00 pm Saturday, May 5, 5:00-6:30 pm Saturday, May 12, 5:00-6:30 pm Saturday, June 2, 5:00-6:30 pm Saturday, June 16, 5:30-7:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    May 5
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate! First, attendees will learn how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread into this delicious treat (it's like fondue). Then, roll decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier, and take home a dozen truffles to eat at home or gift to a friend! We have several family-friendly truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with your whole family making chocolate side-by-side. Family-Friendly Truffle Making w/ Taza Saturday, April 7, 1:00-2:30 pm Saturday, May 5, 1:00-2:30 pm Saturday, June 2, 1:00-2:30 The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $32 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    May 5
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, April 8 (4:00-6:00 pm) Sunday, April 22 (4:00-6:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    May 6
  • My Kitchen Chalkboard: Demo and Tasting with Cookbook Author Leigh Belanger

    Join us in The KITCHEN at The Boston Public Market as we welcome food writer Leigh Belanger to talk about her new book, My Kitchen Chalkboard, which takes a seasonal approach to planning family meals. A Boston-based food writer for 15 years, Leigh started planning weekly menus when her 5-year-old was an infant. She quickly discovered the merits of meal planning: it conserves time and money, cuts down on food waste, and allows for creativity within a framework that becomes part of the family routine. My Kitchen Chalkboard is an invaluable resource for families who want to eat locally and in season but know that getting dinner on the table requires a dash of reality. With over 100 delicious and inspiring ideas for family meals, the book provides the wit, wisdom, and adaptable recipes you need to answer that nightly question, "what's for dinner?" Books for sale at the event - bring home a copy of My Kitchen Chalkboard for fresh ideas to bring to the family kitchen, all year. Leigh will be signing copies. This event is FREE and everyone is welcome. Leigh will be making two simple recipes to welcome spring to the kitchen: PASTA WITH PEA PESTO: This flavorful pesto is wonderful tossed with pasta or spread on toasts. It has just a handful of ingredients and takes just a few minutes to make. CROSTINI WTH WHIPPED RICOTTA AND RHUBARB COMPOTE: Springtime MVP rhubarb's tartness mellows out when briefly roasted with vanilla, star anise, and ginger for a compote that complements sweet and savory dishes. About Leigh Leigh Belanger is a food writer, editor, and recipe developer who has been enthusiastically cooking since she was a teenager. She studied gastronomy at Boston University and is the author of the Boston Homegrown Cookbook. Her writing and recipes have been featured in Culture Magazine (where she was the food editor), the Boston Globe, Edible Boston, and other publications. She is the founder of Salt & Lemons, a kitchen coaching service designed to inspire and teach people to cook more at home. She lives and cooks in Boston with her husband and two boys. Find Leigh’s recipes and writing at saltandlemons.net

    May 6
  • Farm-to-KITCHEN Cooking Classes: Flavors of Latin America

    Take a trip to Latin America at The KITCHEN at the Boston Public Market! We're taking traditional recipes from Mexico and Guatemala and giving them a seasonal and local twist. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market to create innovative versions of traditional Latin cuisines. Guided by Chef Ricardo, you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Dates: Tuesday, May 8th from 6:00-8:00 pm Tuesday, June 5th from 6:00-8:00 pm Tuesday, June 26 from 6:00-8:00 pm Tuesday, July 10 from 6:00-8:00 pm Flavors of Latin America Menu: Tostaditas with spicy pickled beets, cabbage, and seasonal veggies served on a locally made tortilla. Topped with Appleton Farms cheese and garlic-herb lime sauce. Traditional Rice Tamale, with the catch-of-the-day White Fish from Red’s Best and Smoked- Chili-Tomato sauce. This is an ancient Mesoamerican dish made with corn masa and rice and cooked in banana leaf. Mexican-style chocolate tiramizu using Taza Chocolate and farm-fresh cream from Appleton Farms In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Ricardo Monroy Ricardo M. is a culinary professional, private and personal chef, freelancer, and artist. He has 15 years of culinary experience working locally and outside the US. Born and raised in Guatemala City, at the age of 17, Ricardo opened his own Cerveceria. After having success as a restaurateur, Ricardo moved to Europe to experience a different lifestyle and culture and learn the essentials of European cooking. In Switzerland, Ricardo was the head chef of Treibhaus Luzern, a youth and cultural center where he won the "best cultural kitchen of Lucerne", a recognition given by the local cultural scene in the city. After living in Europe for eight years, Ricard moved back to his homeland of Guatemala with a new perspective to travel, work as an adventure travel guide, and learn new things in Central America. He then moved to Boston to pursue culinary arts in America and joined Haley House as a chef and recently became the program coordinator and culinary instructor for Take Back the Kitchen (TBK) which is a cooking, nutrition, and gardening program that empowers urban youth and their families to take charge of their health and wellbeing through experiential learning.

    May 8
  • Farm-to-KITCHEN Cooking Class: Southern Italy

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of two different regions of Southern Italy: Sicily and Puglia. Both regional menus celebrate local spring greens, wild edibles, and the flavors of "Il Sud." This hands-on cooking class is led by Chef Juli who is passionate about the classic recipes she learned while teaching farm-to-table classes in Roma and spending her weekends visiting Sicily and Puglia for sun, sand, and sensational cuisine. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates Wednesday, April 4 | 6:00-8:00 pm | Sicilian Menu Wednesday, April 11 | 6:00-8:00 pm | Pugliese Menu Sunday, April 29 | 4:00-6:00 pm | Pugliese Menu Wednesday, May 2 | 6:00-8:00 pm | Sicilan Menu Wednesday, May 9 | 6:00-8:00 pm | Pugliese Menu Sunday, May 13 | 4:00-6:00 pm | Sicilian Menu Wednesday, May 16 | 6:00-8:00 pm | Pugliese Menu Friday, May 25 | 6:00-8:00 pm | Sicilian Menu Sicilian Menu Panelle (fried Sicilian chickpea fritters) with local wilted greens (nettles, rainbow chard, endive) from Siena Farm Busiata Pasta Pesto alla trapanese (cherry tomato almond pesto) with agrodolce escarole, Q's Nuts pine nuts and raisins Cannoli with fresh Appleton Farms Ricotta Guests will make homemade panelle, flour water pasta, trapanese pesto and cannoli fillings Pugliese Menu Orecchiette with cime di rapa and salsiccia from Stillman’s Meats (vegetarian option with morels from Siena Farm) Cicoria ripassata (pan-seared spring greens) from Stillman's Farm Taralli al vino rosso (wine donuts) using local wine from the Massachusetts Wine Shop Attendees will make homemade flour water pasta, pan-seared greens and taralli Both menus can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    May 9
  • Fresh, Fast and Delicious for Less w/ Project Bread

    May 10 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    May 10
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    May 11
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Spring is finally here and with it comes the BOUNTY of New England Farms! We're working with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience. Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Friday, May 11 from 6-8 pm Wednesday, June 6 from 6-8 pm Friday, June 8 from 6-8 pm Friday, June 22 from 6-8 pm Menu: Roasted Carrots from Stillman's Farm with handmade cheese (that attendees make themselves using Appleton Farms cream), mint, and Boston Honey Co. honey Nella Pasta with with Red's Best lobster and a creme fraiche butter sauce with fresh peas from Stillman's Farm Apple Rhubarb Cobbler using apples from Red Apple Farm and Rhubarb from Siena Farm and ice cream from Crescent Ridge Dairy This menu can be made vegetarian. Unfortunately, we cannot accomodate gluten free or vegan preferences. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    May 11
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Friday, March 16, 6:00-7:30 pm Saturday, March 31, 5:00-6:30 pm Saturday, April 7, 5:00-6:30 pm Saturday, April 28, 5:30-7:00 pm Saturday, May 5, 5:00-6:30 pm Saturday, May 12, 5:00-6:30 pm Saturday, June 2, 5:00-6:30 pm Saturday, June 16, 5:30-7:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    May 12
  • KITCHEN Master Class: Noodles from Around the World & Cooking with Booze

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours, on Saturday or Sunday, from 1:00-3:00 pm. Saturday, May 12 | Noodles from around the World Saturday, May 26 | Noodles from around the World Saturday, June 9 | Cooking with Booze Sunday, June 17 | Cooking with Booze Noodles from Around the World: Refresh your pasta game with a fresh take on Noodles from Italy, China and Japan* (Italy) Pasta Agli olio: Nella Pasta, fresh herbs, and grated local cheese from Appleton Farms (China) Dan Dan Noodles: Spicy Sichuan noodles made with Soluna Garden Farms spices, Chestnut Farms Pork, and Stillman's Farm cabbage (Japan) Classic Ramen: Savory chicken broth with rice noodles, veggies from Stillman's Farm, and an egg from Chestnut Farm *Please note that we will not be making the actual noodles for this class. Cooking with Booze: Make delicous food with local beer, wine and spirits. Pork Tacos: Hopsters Alley beer-braised carintas from Chestnut Farms and crispy cabbage from Stillman's Farm Coq au vin: Classic French stew with braised Chestnut Farms Chicken and Red Wine from Massachussets Wine Shop Apples Foster: Red Apple Farms apples, Bully Boy Distillers locally-made rum, and farm-fresh Appleton Farms cream All menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Please email kitcheninfo@thetrustees.org to request vegetarian options. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    May 12
  • Farm-to-KITCHEN Cooking Class: Southern Italy

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of two different regions of Southern Italy: Sicily and Puglia. Both regional menus celebrate local spring greens, wild edibles, and the flavors of "Il Sud." This hands-on cooking class is led by Chef Juli who is passionate about the classic recipes she learned while teaching farm-to-table classes in Roma and spending her weekends visiting Sicily and Puglia for sun, sand, and sensational cuisine. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates Wednesday, April 4 | 6:00-8:00 pm | Sicilian Menu Wednesday, April 11 | 6:00-8:00 pm | Pugliese Menu Sunday, April 29 | 4:00-6:00 pm | Pugliese Menu Wednesday, May 2 | 6:00-8:00 pm | Sicilan Menu Wednesday, May 9 | 6:00-8:00 pm | Pugliese Menu Sunday, May 13 | 4:00-6:00 pm | Sicilian Menu Wednesday, May 16 | 6:00-8:00 pm | Pugliese Menu Friday, May 25 | 6:00-8:00 pm | Sicilian Menu Sicilian Menu Panelle (fried Sicilian chickpea fritters) with local wilted greens (nettles, rainbow chard, endive) from Siena Farm Busiata Pasta Pesto alla trapanese (cherry tomato almond pesto) with agrodolce escarole, Q's Nuts pine nuts and raisins Cannoli with fresh Appleton Farms Ricotta Guests will make homemade panelle, flour water pasta, trapanese pesto and cannoli fillings Pugliese Menu Orecchiette with cime di rapa and salsiccia from Stillman’s Meats (vegetarian option with morels from Siena Farm) Cicoria ripassata (pan-seared spring greens) from Stillman's Farm Taralli al vino rosso (wine donuts) using local wine from the Massachusetts Wine Shop Attendees will make homemade flour water pasta, pan-seared greens and taralli Both menus can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    May 13
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm. Sweet Breads | Cinnamon Raisin & Swedish Cardamom Braid Dates: May 13 and May 20 Get ready to get your hands in some dough and join us for our sweet breads baking class. Learn to bake two different loaves while mastering the science of bread! We'll start out with a sweet cinnamon raisin loaf and end with a fragrent Swedish Cardamom braid. Each attendee will make one (1) cinnamon raisin loaf and one (1) swedish cardamom braid to take home. French Breads | Baguettes and Brioche Dates: June 3 and June 24 A classic french bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    May 13
  • A Taste of African Heritage Cooking Class: Demo & Tasting with Oldways

    Are you looking to expand your global palate? If so, this is just the cooking class for you! Join the Oldways African Heritage & Health Program for "A Taste of African Heritage," a fun and informative session about African heritage foods. We’ll take you on a tour of the plant-based foods of Africa, the Caribbean, Latin America, and the American South. Learn about the spices and herbs, leafy greens, whole grains, beans, tubers, fruits, and vegetables that have sustained Africans and their descendants for generations. We’ll demonstrate a few affordable, delicious, easy, and nutritious recipes that you’ll get to sample. The Menu: Spicy Chickpeas Millet with Zucchini and Gold Raisins After Chop Fruit Salad Please note that the food at this class will contain peanuts. Unfortunately, we cannot accomodate peanut allergies as there may be contamination between recipes. All food in this class will be gluten-free, dairy free, and vegetarian. This is a great opportunity to learn more about how you can become a part of the A Taste of African Heritage community. Get the scoop on how you can attend or even volunteer to teach a full six-week A Taste of African Heritage class series. Cost is $10 per person. Please purchase a ticket to secure your spot. About Oldways: Oldways, a Boston-based, internationally-recognized food and nutrition nonprofit, has been delivering educational resources and programs to improve public health for over 25 years. Nutrition, culture, and sustainability are built into our mission of preserving and promoting traditional foods in ways that are good for people and the planet.

    May 14
  • Farm-to-KITCHEN Cooking Class: Southern Italy

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of two different regions of Southern Italy: Sicily and Puglia. Both regional menus celebrate local spring greens, wild edibles, and the flavors of "Il Sud." This hands-on cooking class is led by Chef Juli who is passionate about the classic recipes she learned while teaching farm-to-table classes in Roma and spending her weekends visiting Sicily and Puglia for sun, sand, and sensational cuisine. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates Wednesday, April 4 | 6:00-8:00 pm | Sicilian Menu Wednesday, April 11 | 6:00-8:00 pm | Pugliese Menu Sunday, April 29 | 4:00-6:00 pm | Pugliese Menu Wednesday, May 2 | 6:00-8:00 pm | Sicilan Menu Wednesday, May 9 | 6:00-8:00 pm | Pugliese Menu Sunday, May 13 | 4:00-6:00 pm | Sicilian Menu Wednesday, May 16 | 6:00-8:00 pm | Pugliese Menu Friday, May 25 | 6:00-8:00 pm | Sicilian Menu Sicilian Menu Panelle (fried Sicilian chickpea fritters) with local wilted greens (nettles, rainbow chard, endive) from Siena Farm Busiata Pasta Pesto alla trapanese (cherry tomato almond pesto) with agrodolce escarole, Q's Nuts pine nuts and raisins Cannoli with fresh Appleton Farms Ricotta Guests will make homemade panelle, flour water pasta, trapanese pesto and cannoli fillings Pugliese Menu Orecchiette with cime di rapa and salsiccia from Stillman’s Meats (vegetarian option with morels from Siena Farm) Cicoria ripassata (pan-seared spring greens) from Stillman's Farm Taralli al vino rosso (wine donuts) using local wine from the Massachusetts Wine Shop Attendees will make homemade flour water pasta, pan-seared greens and taralli Both menus can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    May 16
  • Seasonal KITCHEN Demo & Tasting: Farm-Fresh Ideas

    This spring come to The KITCHEN for a farm-fresh cooking demo and tasting! Sit for a while and watch our chef create delicious recipes using local, seasonal ingredients from our BPM farmers and artisans. Then sample her creations and pick up the ingredients right in the Market to make the recipes at home. We're partnering with local home cook and healthy-eating guru Iris Garabedian Louis to bring you a series of four informative cooking demos. Take a break from your day and learn a thing or two about healthy cooking and try some samples too! Please RSVP so we can provide enough samples for everyone! Topics and Recipes: May 2 | Little Feast - Iris will demo how to create three simple appetizers to entertain company using fresh, seasonal ingredients from the Boston Public Market. May 16 | Catch of the Day - Iris will teach attendees how to utilize what's available from your local fisherman, using the Catch of the Day from Red's Best. May 30 | Healthy Comfort Food - Iris will demo a savory dish using seasonal veggies available that day in the market! A truely local experience. June 6 | Green is Good - Iris will create a seasonal salad recipe using ingredients plucked from the ground that very day from Stillman's Farm and Siena Farm, plus a healthy salad dressing made from scratch. About Iris Garabedian Louis Simple, fresh and fast. That is my recipe for healthy delicious meals in minutes. What’s odd is that my culinary experience began with the most intricate and complex recipes of Madeleine Kamman and Julia Child. The first meal I ever prepared was a roast cranberry duck and Maida Heatter’s “Queen Mother’s Cake “ at age 18. I devoured every cookbook and culinary magazine I could get my hands on. Staying on top of food trends, I gravitated toward healthier nutritionally beneficial recipes and experimentation. I developed techniques to maximize flavor and simplify effort. Both seemed to complement my other passion, long distance running. My goal now is to share “secret” recipes that satisfy healthy cravings with minimal effort and cleanup! I encourage you to bring in a favorite recipe and we’ll maximize the flavor while focusing on what’s “fit” to eat. While we’re at it, we’ll make sure you are ready to whip up a balanced menu of complementary dishes that appeal to all the senses. In fact, whatever we prepare most likely will be “what’s for dinner” this evening!

    May 16
  • Fresh, Fast and Delicious for Less w/ Project Bread

    May 17 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    May 17
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will cover a tasting of the 3 spirits being used in the cocktail class in addition to instructions on "proper tasting techniques" to cover associated aromas and tastes. Learn how to make 3 cocktails start to finish and talk about basic cocktail terminology: Up, rocks, stirred vs. shaken, what shakers are called, what strainers are called. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. April, May and June Cocktails Cucumber Basil Gimlet | A refreshing spin on a classic cocktail that uses fresh, seasonal produce. Muddled cucumber and basil give this cocktail a bright green hue which we will mix with lime juice, simple syrup, and gin for a well-balanced drink sure to impress all drinkers White Rum Daiquiri | Daiquiris are historically one of the first cocktails ever created based on their simplicity - rum, sugar, and limes. We'll add a few small touches to make this an interesting version of the daiquiri composed of our White Rum, lime juice, simple syrup with mint and Angostura bitters shaken in. This fresh, boozy, and classic cocktail always goes down easily. Whiskey Sour | Whiskey sours are one of those drinks people ask about making all of the time - always better when they order it out at a bar vs. try to make it at home. We'll do a very classic preparation of this cocktail by using American Straight Whiskey, lemon juice, simple syrup, and an egg white to bring a really nice, smooth, and creamy texture to the cocktail. Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, January 19 from 6:00-7:30 pm Friday, February 9 from 6:00-7:30 pm Friday, March 9 from 6:00-7:30 pm Friday, April 20 from 6:00-7:30 pm Friday, May 18 from 6:00-7:30 pm Friday, June 15 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    May 18
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    May 18
  • Farm-to-KITCHEN Cooking Classes: Flavors of Turkey and Persia

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Turkey and Persia at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Tuesday, April 3 | 6:00-8:00 pm - Flavors of Turkey Sunday, April 15 | 4:00-6:00 pm - Flavors of Persia Saturday, May 19 | 5:30-7:30 pm - Flavors of Turkey Sunday, June 10 | 4:00-6:00 pm - Flavors of Persia Sunday, June 24 | 4:00-6:00 pm - Flavors of Turkey Flavors of Turkey Muhammara (Red Pepper and Walnut Spread) with Crisps Ras al Hanout Chickpea Tagine with Seasonal Roasted Squash Basbousa (Rosewater Semolina Cake) This menu can be made vegetarian, but not gluten-free or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian meal or if you have other allergies. Flavors of Persia Persian-Style Spiced Carrots and Black-Eyed Peas Fleur-Spiced Lamb Meatballs with Yogurt and Pomegranate Sauce *Allergen warning: Curio’s Fleur Spice includes hibiscus, which is intercropped with peanuts (Vegetarian option not available Walnut-Pistachio Bird’s Nest This menu cannot be made vegetarian, vegan or gluten-free. This menu also contains peanuts. Please email kitcheninfo@thetrustees.org if you have allergy questions. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    May 19
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, April 8 (4:00-6:00 pm) Sunday, April 22 (4:00-6:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    May 20
  • Spice and Tea Blending Workshops with Soluna Garden Farm

    The KITCHEN is pleased to present two hands-on workshops in partnership with Soluna Garden Farm focused on teaching attendees how to blend their own spices and teas. Blend your own spices and teas and discover a whole new world of flavor! Classes include all materials. Tea Blending: Masala Chai | May 20 from 10:00 am-11:30 am In this hands-on workshop, you will learn about and taste the main ingredients in masala chai, the popular spiced tea blend that originated in India. You’ll get to sample three different chai blends and then make your own chai blend to take home from a wide selection of possible ingredients. Spice Blending: Curry Powder | June 9 from 10:00 am-11:30 am In this hands-on workshop, you will learn about the history of curry powders, different types of curry powders, and the main ingredients used in making curry powders. You’ll get to sample some quick and easy recipes using curry powder and then make your own curry powder blend to take home from a wide selection of possible ingredients. About Amy and Soluna Garden Farm Amy Hirschfeld is one of the owners of Soluna Garden Farm and the primary recipe developer for Soluna’s tea and spice blends. She has a B.A. in Archaeology from Tufts University and an M.A. in Anthropology/Archaeology from Harvard University, and is currently a senior lecturer in the Gordon Institute at Tufts University. She has been growing herbs, flowers, fruits, and vegetables for more than 30 years and has an avid interest in the connections between people, places, and plants, especially in the context of both local and global sustainable agriculture and cuisine. She has explored these interests through extensive travel and professional experience in the Mediterranean region and the Arabian Peninsula, where she worked as an archaeologist studying the ancient incense trade. Soluna Garden Farm, a certified organic herb and flower farm in Winchester, Massachusetts, growing over 100 different varieties of culinary and medicinal herbs, from which we make seasonal herbal products, such as herbal vinegars, cocktail syrups, and tea blends. Soluna Garden Farm is also a specialty food producer that makes small-batch, hand-crafted herb, spice, and tea blends from organic ingredients.

    May 20
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm. Sweet Breads | Cinnamon Raisin & Swedish Cardamom Braid Dates: May 13 and May 20 Get ready to get your hands in some dough and join us for our sweet breads baking class. Learn to bake two different loaves while mastering the science of bread! We'll start out with a sweet cinnamon raisin loaf and end with a fragrent Swedish Cardamom braid. Each attendee will make one (1) cinnamon raisin loaf and one (1) swedish cardamom braid to take home. French Breads | Baguettes and Brioche Dates: June 3 and June 24 A classic french bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    May 20
  • Sea-to-KITCHEN Cooking Class: LOBSTER Feast with Red's Best

    Lobster fans rejoice! This special cooking class was created just for you. Join us for Sea-to-KITCHEN on Wednesday, May 23 and learn all about lobster and sustainable seafood from our friends at Red’s Best. Get out of your kitchen and into ours with our Farm-to-KITCHEN Cooking Classes (except in this case it’s SEA-to-KITCHEN). In this class, you will learn how to crack into this crafty crustacean and create two classic lobster dishes to add to your culinary repertoire. These recipes will tantalize your taste buds and teach you to utilize lobster in ways you’ve only had in restaurants (but are so easy to recreate a home!). In this class, each attendee will be presented with their own 1.5 pound live lobster. Then, our chef and Red's Best experts will teach attendees how to humanly prepare and cook their lobster, plus how to get every last tidbit of succulent meat from the shell. Then attendees will create two classic New England dishes from scratch guided by our chef. Attendees will then enjoy what they've made together as a group. The Menu: Lobster bisque with farm-fresh cream from Appleton Farms Classic lobster pie with fresh butter from Siena Farms and herbs from Stillman's Farm Sea-to-KITCHEN Lobster Feast Wednesday, May 236:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston In this combination demo and hands-on cooking class our chef will demonstrate techniques and guide you through creating each recipe yourself. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    May 23
  • Fresh, Fast and Delicious for Less w/ Project Bread

    May 24 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    May 24
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    May 25
  • Farm-to-KITCHEN Cooking Class: Southern Italy

    When it comes to food, Italians know best. Join us in The KITCHEN at The Boston Public Market for a seasonal & local twist on the traditional flavors of two different regions of Southern Italy: Sicily and Puglia. Both regional menus celebrate local spring greens, wild edibles, and the flavors of "Il Sud." This hands-on cooking class is led by Chef Juli who is passionate about the classic recipes she learned while teaching farm-to-table classes in Roma and spending her weekends visiting Sicily and Puglia for sun, sand, and sensational cuisine. Juli's recipes will awaken your senses and introduce you to new options for flavorful meals at home. The majority of ingredients for the class will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Each course will be paired with a tasting of local wines from The Massachusetts Wine Shop. Dates Wednesday, April 4 | 6:00-8:00 pm | Sicilian Menu Wednesday, April 11 | 6:00-8:00 pm | Pugliese Menu Sunday, April 29 | 4:00-6:00 pm | Pugliese Menu Wednesday, May 2 | 6:00-8:00 pm | Sicilan Menu Wednesday, May 9 | 6:00-8:00 pm | Pugliese Menu Sunday, May 13 | 4:00-6:00 pm | Sicilian Menu Wednesday, May 16 | 6:00-8:00 pm | Pugliese Menu Friday, May 25 | 6:00-8:00 pm | Sicilian Menu Sicilian Menu Panelle (fried Sicilian chickpea fritters) with local wilted greens (nettles, rainbow chard, endive) from Siena Farm Busiata Pasta Pesto alla trapanese (cherry tomato almond pesto) with agrodolce escarole, Q's Nuts pine nuts and raisins Cannoli with fresh Appleton Farms Ricotta Guests will make homemade panelle, flour water pasta, trapanese pesto and cannoli fillings Pugliese Menu Orecchiette with cime di rapa and salsiccia from Stillman’s Meats (vegetarian option with morels from Siena Farm) Cicoria ripassata (pan-seared spring greens) from Stillman's Farm Taralli al vino rosso (wine donuts) using local wine from the Massachusetts Wine Shop Attendees will make homemade flour water pasta, pan-seared greens and taralli Both menus can be made vegetarian, but not gluten-free or vegan. Please contact kitcheninfo@thetrustees.org to let us know if you need any changes to the menu. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Cost is $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Juli Juli is a former farmer turned cook who has worked as a vegetable farmer, private chef and sustainable food educator throughout Boston and Italy. After working as a seasonal farmer for Siena Farms she traveled to Italy to 'WWOOF' (volunteer farm exchange) on a Chianti Classico vineyard in Tuscany and make sheep's milk in Abruzzo. She later returned to Italy to complete a culinary apprenticeship at the American Academy of Rome, an Alice Water's project, called the Rome Sustainable Food Project. She has been teaching Roman inspired farm-to-table classes in Rome for the past four years through her own cooking business, Breaking Bread Rome and is excited to bring her adopted Italian culture and cuisine to the Trustees.

    May 25
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: March 24 April 7 April 14 May 5 May 26 June 2 June 23 Topics: March 24 – Learn what farms do during the winter months to prepare for spring and make a seasonal veggie stir fry with Jen from Siena Farms. April 7 - Learn about Asian flavors and traditional noodle techniques with Noodle Lab founder, Audrey. April 18 - Make pasta from scratch with Chef Avery from Nella Pasta. May 5 - Spring is here! Learn about Spring on the farm with Jen from Siena Farm. May 26 - Create flavorful fish tacos and learn all about different fish species with Chef Cleo and Red's Best June 2 - Learn how to utilize veggies to make a fresh, flavorful meal with Shadeah from Stillman's Farm. June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    May 26
  • Cancelled -- Mixology Class with Green Mountain Mixology

    May 26 5:30-7PM This event has been cancelled.

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using a variety of locally-made spirits paired with fresh ingredients from Boston Public Market vendors to create signature flavors.

    The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows:

    • The mixologist will discuss the spirits and the process of distilling, blending and aging spirits.
    • The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation.
    • Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail.
    • And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences.

    Along with the cocktails we will have a cheese board from Appleton Farms, the Boston Public Market's purveyor of 100+ Massachusetts cheeses.

    Dates:

    • Saturday, May 26 | 5:30-7:00 pm
    • Saturday, June 23 | 5:30-7:00 pm

    Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Cancelled -- Mixology Class with Green Mountain Mixology

    This event has been cancelled. Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using a variety of locally-made spirits paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will have a cheese board from Appleton Farms, the Boston Public Market's purveyor of 100+ Massachusetts cheeses. Dates: Saturday, May 26 | 5:30-7:00 pm Saturday, June 23 | 5:30-7:00 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    May 26
  • KITCHEN Master Class: Noodles from Around the World & Cooking with Booze

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours, on Saturday or Sunday, from 1:00-3:00 pm. Saturday, May 12 | Noodles from around the World Saturday, May 26 | Noodles from around the World Saturday, June 9 | Cooking with Booze Sunday, June 17 | Cooking with Booze Noodles from Around the World: Refresh your pasta game with a fresh take on Noodles from Italy, China and Japan* (Italy) Pasta Agli olio: Nella Pasta, fresh herbs, and grated local cheese from Appleton Farms (China) Dan Dan Noodles: Spicy Sichuan noodles made with Soluna Garden Farms spices, Chestnut Farms Pork, and Stillman's Farm cabbage (Japan) Classic Ramen: Savory chicken broth with rice noodles, veggies from Stillman's Farm, and an egg from Chestnut Farm *Please note that we will not be making the actual noodles for this class. Cooking with Booze: Make delicous food with local beer, wine and spirits. Pork Tacos: Hopsters Alley beer-braised carintas from Chestnut Farms and crispy cabbage from Stillman's Farm Coq au vin: Classic French stew with braised Chestnut Farms Chicken and Red Wine from Massachussets Wine Shop Apples Foster: Red Apple Farms apples, Bully Boy Distillers locally-made rum, and farm-fresh Appleton Farms cream All menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Please email kitcheninfo@thetrustees.org to request vegetarian options. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    May 26
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn a dozen different pasta shapes (ex: pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Saturday, April 14 (1:00-3:00 pm) Sunday, April 22 (4:00-6:00 pm) Friday, April 27 (6:00-8:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, May 27 (12:00-2:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) Sunday, July 1 (4:00-6:00 pm) Sunday, July 15 (4:00-6:00 pm) Sunday, August 5 (4:00-6:00 pm) Sunday, August 19 (4:00-6:00 pm) Sunday, September 23 (12:00-2:00 pm) Sunday, September 30 (12:00-2:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    May 27
  • Seasonal KITCHEN Demo & Tasting: Farm-Fresh Ideas

    This spring come to The KITCHEN for a farm-fresh cooking demo and tasting! Sit for a while and watch our chef create delicious recipes using local, seasonal ingredients from our BPM farmers and artisans. Then sample her creations and pick up the ingredients right in the Market to make the recipes at home. We're partnering with local home cook and healthy-eating guru Iris Garabedian Louis to bring you a series of four informative cooking demos. Take a break from your day and learn a thing or two about healthy cooking and try some samples too! Please RSVP so we can provide enough samples for everyone! Topics and Recipes: May 2 | Little Feast - Iris will demo how to create three simple appetizers to entertain company using fresh, seasonal ingredients from the Boston Public Market. May 16 | Catch of the Day - Iris will teach attendees how to utilize what's available from your local fisherman, using the Catch of the Day from Red's Best. May 30 | Healthy Comfort Food - Iris will demo a savory dish using seasonal veggies available that day in the market! A truely local experience. June 6 | Green is Good - Iris will create a seasonal salad recipe using ingredients plucked from the ground that very day from Stillman's Farm and Siena Farm, plus a healthy salad dressing made from scratch. About Iris Garabedian Louis Simple, fresh and fast. That is my recipe for healthy delicious meals in minutes. What’s odd is that my culinary experience began with the most intricate and complex recipes of Madeleine Kamman and Julia Child. The first meal I ever prepared was a roast cranberry duck and Maida Heatter’s “Queen Mother’s Cake “ at age 18. I devoured every cookbook and culinary magazine I could get my hands on. Staying on top of food trends, I gravitated toward healthier nutritionally beneficial recipes and experimentation. I developed techniques to maximize flavor and simplify effort. Both seemed to complement my other passion, long distance running. My goal now is to share “secret” recipes that satisfy healthy cravings with minimal effort and cleanup! I encourage you to bring in a favorite recipe and we’ll maximize the flavor while focusing on what’s “fit” to eat. While we’re at it, we’ll make sure you are ready to whip up a balanced menu of complementary dishes that appeal to all the senses. In fact, whatever we prepare most likely will be “what’s for dinner” this evening!

    May 30
  • The Art of the Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, April 25Wednesday, May 30Wednesday, June 27 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    May 30
  • Fresh, Fast and Delicious for Less w/ Project Bread

    May 31 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    May 31
  • Cancelled -- Crafty American Whiskey with Taylor & Taylor Whiskey Co.

    Jun 1 6-7:30PM This event has been cancelled.

    “Craft” may have become an overloaded word in American whiskey, but it represents something exciting for whiskey drinkers: novelty. In the year 2000, there were only a few dozen distilleries making bourbon in the United States. Today, that number has exploded to over a thousand. Bourbon is experiencing a renaissance, rye has come back from the dead and American single malt is finding a foothold driven by pioneers like Westland and Triple Eight. But, not all craft whiskey is what it seems and mega-distillers like Buffalo Trace and Heaven Hill have a major role in craft as well.

    In this whiskey class, Nick and Zach Taylor will help you navigate the American whiskey landscape, while sampling some exceptional and hard-to-find American whiskeys including:

    • Bully Boy American Straight Whiskey
    • Berkshire Mountains Bourbon
    • WhistlePig 10yr Rye Whiskey
    • Westland American Single Malt Whiskey
    • Eagle Rare 10yr Single Barrel (NW&S store pick private barrel)
    • Four Roses Single Barrel OBSF 8yr 7 months 58.8% (special release only available in Kentucky)
    • Four Rouses OESF 59.2% (special release only available at Four Roses distillery)
    • Makers Mark Single Barrel 55.1% (special release only available in Kentucky)
    • Willett 6yr Bourbon 61.2% (special release only available at Willett distillery)

    *We are hosting a series of classes on separate dates. Each class will feature a selection of 6 whiskeys from the list above. Subject to change.

    Whether you are new to whiskey or a wily veteran, this class will provide the foundation for understanding American whiskey so that you can have some “craft" in what you buy and drink.

    We'll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's local cheese purveyor that carries 100+ Massachusetts cheeses.

    Dates:

    • Friday, April 6 from 6:00-7:30 pm
    • Friday, May 4 from 6:00-7:30 pm

    Tickets: $48 per Trustees member and $60 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    About Taylor & Taylor Whiskey Co.

    Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com.

    Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow.

    Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    Cancelled -- Crafty American Whiskey with Taylor & Taylor Whiskey Co.

    This event has been cancelled. “Craft” may have become an overloaded word in American whiskey, but it represents something exciting for whiskey drinkers: novelty. In the year 2000, there were only a few dozen distilleries making bourbon in the United States. Today, that number has exploded to over a thousand. Bourbon is experiencing a renaissance, rye has come back from the dead and American single malt is finding a foothold driven by pioneers like Westland and Triple Eight. But, not all craft whiskey is what it seems and mega-distillers like Buffalo Trace and Heaven Hill have a major role in craft as well. In this whiskey class, Nick and Zach Taylor will help you navigate the American whiskey landscape, while sampling some exceptional and hard-to-find American whiskeys including: Bully Boy American Straight Whiskey Berkshire Mountains Bourbon WhistlePig 10yr Rye Whiskey Westland American Single Malt Whiskey Eagle Rare 10yr Single Barrel (NW&S store pick private barrel) Four Roses Single Barrel OBSF 8yr 7 months 58.8% (special release only available in Kentucky) Four Rouses OESF 59.2% (special release only available at Four Roses distillery) Makers Mark Single Barrel 55.1% (special release only available in Kentucky) Willett 6yr Bourbon 61.2% (special release only available at Willett distillery) *We are hosting a series of classes on separate dates. Each class will feature a selection of 6 whiskeys from the list above. Subject to change. Whether you are new to whiskey or a wily veteran, this class will provide the foundation for understanding American whiskey so that you can have some “craft" in what you buy and drink. We'll also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's local cheese purveyor that carries 100+ Massachusetts cheeses. Dates: Friday, April 6 from 6:00-7:30 pm Friday, May 4 from 6:00-7:30 pm Tickets: $48 per Trustees member and $60 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Taylor & Taylor Whiskey Co. Taylor & Taylor Whiskey Co. is a whiskey education company and nascent independent bottler. We offer a range of experiences from major events with master distillers to local seminars discussing the fundamentals of whiskey. In addition, we hunt for and bottle unique and exceptional barrels of whisk(e)y that we make available directly to our mailing list. More information can be found here: taylorwhiskey.com. Nick and Zach Taylor are whiskey instructors, writers and travelers, having visited over 65 distilleries in the United States, Scotland and Japan and written numerous pieces. In addition to writing and speaking about whiskey, Nick and Zach are founders of Taylor & Taylor Whiskey Co., a nascent whiskey education company and independent bottler, which they are working hard to grow. Nick and Zach love to be active in every part of the whiskey hobby and industry and their enthusiasm, first-hand involvement in sourcing whiskey and abundant whiskey knowledge make them entertaining and informative hosts (and very happy ones).

    Jun 1
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    Jun 1
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Friday, March 16, 6:00-7:30 pm Saturday, March 31, 5:00-6:30 pm Saturday, April 7, 5:00-6:30 pm Saturday, April 28, 5:30-7:00 pm Saturday, May 5, 5:00-6:30 pm Saturday, May 12, 5:00-6:30 pm Saturday, June 2, 5:00-6:30 pm Saturday, June 16, 5:30-7:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Jun 2
  • Truffle Making Workshop w/ Taza Chocolate (Family-Friendly)

    Celebrate your love of chocolate! First, attendees will learn how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread into this delicious treat (it's like fondue). Then, roll decadent dark chocolate truffles by hand with the talented chocolate chefs at Taza Chocolate, the Boston Public Market's local chocolatier, and take home a dozen truffles to eat at home or gift to a friend! We have several family-friendly truffle making classes that will satisfy all your wildest cravings & let you share a sweet moment with your whole family making chocolate side-by-side. Family-Friendly Truffle Making w/ Taza Saturday, April 7, 1:00-2:30 pm Saturday, May 5, 1:00-2:30 pm Saturday, June 2, 1:00-2:30 The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles that attendees make themselves. Tickets cost $28 per Trustees member and $32 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Jun 2
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 7 April 14 May 5 May 26 June 2 June 23 Topics: April 7 - Learn about Asian flavors and making dumplings with Noodle Lab founder, Audrey. April 18 - Make pasta from scratch with Chef Avery from Nella Pasta. May 5 - Spring is here! Learn about Spring on the farm with Jen from Siena Farm. May 26 - Create flavorful fish tacos and learn all about different fish species with Chef Cleo and Red's Best June 2 - Learn how to utilize veggies to make a fresh, flavorful meal with Shadeah from Stillman's Farm. June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    Jun 2
  • Nella Pasta Making Workshop

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, April 8 (4:00-6:00 pm) Sunday, April 22 (4:00-6:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Jun 3
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm. Sweet Breads | Cinnamon Raisin & Swedish Cardamom Braid Dates: May 13 and May 20 Get ready to get your hands in some dough and join us for our sweet breads baking class. Learn to bake two different loaves while mastering the science of bread! We'll start out with a sweet cinnamon raisin loaf and end with a fragrent Swedish Cardamom braid. Each attendee will make one (1) cinnamon raisin loaf and one (1) swedish cardamom braid to take home. French Breads | Baguettes and Brioche Dates: June 3 and June 24 A classic french bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 3
  • Farm-to-KITCHEN Cooking Classes: Flavors of Latin America

    Take a trip to Latin America at The KITCHEN at the Boston Public Market! We're taking traditional recipes from Mexico and Guatemala and giving them a seasonal and local twist. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market to create innovative versions of traditional Latin cuisines. Guided by Chef Ricardo, you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Dates: Tuesday, May 8th from 6:00-8:00 pm Tuesday, June 5th from 6:00-8:00 pm Tuesday, June 26 from 6:00-8:00 pm Tuesday, July 10 from 6:00-8:00 pm Flavors of Latin America Menu: Tostaditas with spicy pickled beets, cabbage, and seasonal veggies served on a locally made tortilla. Topped with Appleton Farms cheese and garlic-herb lime sauce. Traditional Rice Tamale, with the catch-of-the-day White Fish from Red’s Best and Smoked- Chili-Tomato sauce. This is an ancient Mesoamerican dish made with corn masa and rice and cooked in banana leaf. Mexican-style chocolate tiramizu using Taza Chocolate and farm-fresh cream from Appleton Farms In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Ricardo Monroy Ricardo M. is a culinary professional, private and personal chef, freelancer, and artist. He has 15 years of culinary experience working locally and outside the US. Born and raised in Guatemala City, at the age of 17, Ricardo opened his own Cerveceria. After having success as a restaurateur, Ricardo moved to Europe to experience a different lifestyle and culture and learn the essentials of European cooking. In Switzerland, Ricardo was the head chef of Treibhaus Luzern, a youth and cultural center where he won the "best cultural kitchen of Lucerne", a recognition given by the local cultural scene in the city. After living in Europe for eight years, Ricard moved back to his homeland of Guatemala with a new perspective to travel, work as an adventure travel guide, and learn new things in Central America. He then moved to Boston to pursue culinary arts in America and joined Haley House as a chef and recently became the program coordinator and culinary instructor for Take Back the Kitchen (TBK) which is a cooking, nutrition, and gardening program that empowers urban youth and their families to take charge of their health and wellbeing through experiential learning.

    Jun 5
  • Seasonal KITCHEN Demo & Tasting: Farm-Fresh Ideas

    This spring come to The KITCHEN for a farm-fresh cooking demo and tasting! Sit for a while and watch our chef create delicious recipes using local, seasonal ingredients from our BPM farmers and artisans. Then sample her creations and pick up the ingredients right in the Market to make the recipes at home. We're partnering with local home cook and healthy-eating guru Iris Garabedian Louis to bring you a series of four informative cooking demos. Take a break from your day and learn a thing or two about healthy cooking and try some samples too! Please RSVP so we can provide enough samples for everyone! Topics and Recipes: May 2 | Little Feast - Iris will demo how to create three simple appetizers to entertain company using fresh, seasonal ingredients from the Boston Public Market. May 16 | Catch of the Day - Iris will teach attendees how to utilize what's available from your local fisherman, using the Catch of the Day from Red's Best. May 30 | Healthy Comfort Food - Iris will demo a savory dish using seasonal veggies available that day in the market! A truely local experience. June 6 | Green is Good - Iris will create a seasonal salad recipe using ingredients plucked from the ground that very day from Stillman's Farm and Siena Farm, plus a healthy salad dressing made from scratch. About Iris Garabedian Louis Simple, fresh and fast. That is my recipe for healthy delicious meals in minutes. What’s odd is that my culinary experience began with the most intricate and complex recipes of Madeleine Kamman and Julia Child. The first meal I ever prepared was a roast cranberry duck and Maida Heatter’s “Queen Mother’s Cake “ at age 18. I devoured every cookbook and culinary magazine I could get my hands on. Staying on top of food trends, I gravitated toward healthier nutritionally beneficial recipes and experimentation. I developed techniques to maximize flavor and simplify effort. Both seemed to complement my other passion, long distance running. My goal now is to share “secret” recipes that satisfy healthy cravings with minimal effort and cleanup! I encourage you to bring in a favorite recipe and we’ll maximize the flavor while focusing on what’s “fit” to eat. While we’re at it, we’ll make sure you are ready to whip up a balanced menu of complementary dishes that appeal to all the senses. In fact, whatever we prepare most likely will be “what’s for dinner” this evening!

    Jun 6
  • Cancelled -- Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Jun 6 6-8PM This event has been cancelled.

    Spring is finally here and with it comes the BOUNTY of New England Farms! We're working with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience. Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today.

    In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles.

    In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop.

    Come ready to roll up your sleeves and get cooking!

    • Friday, May 11 from 6-8 pm
    • Wednesday, June 6 from 6-8 pm
    • Friday, June 8 from 6-8 pm
    • Friday, June 22 from 6-8 pm

    Menu:

    • Roasted Carrots from Stillman's Farm with handmade cheese (that attendees make themselves using Appleton Farms cream), mint, and Boston Honey Co. honey
    • Nella Pasta with with Red's Best lobster and a creme fraiche butter sauce with fresh peas from Stillman's Farm
    • Apple Rhubarb Cobbler using apples from Red Apple Farm and Rhubarb from Siena Farm and ice cream from Crescent Ridge Dairy

    This menu can be made vegetarian. Unfortunately, we cannot accomodate gluten free or vegan preferences. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies.

    Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us:

    • Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event.
    • During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each.
    • Classes are usually between 2 and 2.5 hours long, unless otherwise noted.
    • Please be prepared to be on your feet, standing at a table, and cooking for the duration of class.
    • We recommend comfortable, non-slip, and closed-toe shoes.

    Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    About Chef Cleo Bell

    Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. 
    At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Cancelled -- Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    This event has been cancelled. Spring is finally here and with it comes the BOUNTY of New England Farms! We're working with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience. Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Friday, May 11 from 6-8 pm Wednesday, June 6 from 6-8 pm Friday, June 8 from 6-8 pm Friday, June 22 from 6-8 pm Menu: Roasted Carrots from Stillman's Farm with handmade cheese (that attendees make themselves using Appleton Farms cream), mint, and Boston Honey Co. honey Nella Pasta with with Red's Best lobster and a creme fraiche butter sauce with fresh peas from Stillman's Farm Apple Rhubarb Cobbler using apples from Red Apple Farm and Rhubarb from Siena Farm and ice cream from Crescent Ridge Dairy This menu can be made vegetarian. Unfortunately, we cannot accomodate gluten free or vegan preferences. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 6
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jun 7 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jun 7
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    Jun 8
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Spring is finally here and with it comes the BOUNTY of New England Farms! We're working with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience. Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Friday, May 11 from 6-8 pm Wednesday, June 6 from 6-8 pm Friday, June 8 from 6-8 pm Friday, June 22 from 6-8 pm Menu: Roasted Carrots from Stillman's Farm with handmade cheese (that attendees make themselves using Appleton Farms cream), mint, and Boston Honey Co. honey Nella Pasta with with Red's Best lobster and a creme fraiche butter sauce with fresh peas from Stillman's Farm Apple Rhubarb Cobbler using apples from Red Apple Farm and Rhubarb from Siena Farm and ice cream from Crescent Ridge Dairy This menu can be made vegetarian. Unfortunately, we cannot accomodate gluten free or vegan preferences. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 8
  • KITCHEN Master Class: Noodles from Around the World & Cooking with Booze

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours, on Saturday or Sunday, from 1:00-3:00 pm. Saturday, May 12 | Noodles from around the World Saturday, May 26 | Noodles from around the World Saturday, June 9 | Cooking with Booze Sunday, June 17 | Cooking with Booze Noodles from Around the World: Refresh your pasta game with a fresh take on Noodles from Italy, China and Japan* (Italy) Pasta Agli olio: Nella Pasta, fresh herbs, and grated local cheese from Appleton Farms (China) Dan Dan Noodles: Spicy Sichuan noodles made with Soluna Garden Farms spices, Chestnut Farms Pork, and Stillman's Farm cabbage (Japan) Classic Ramen: Savory chicken broth with rice noodles, veggies from Stillman's Farm, and an egg from Chestnut Farm *Please note that we will not be making the actual noodles for this class. Cooking with Booze: Make delicous food with local beer, wine and spirits. Pork Tacos: Hopsters Alley beer-braised carintas from Chestnut Farms and crispy cabbage from Stillman's Farm Coq au vin: Classic French stew with braised Chestnut Farms Chicken and Red Wine from Massachussets Wine Shop Apples Foster: Red Apple Farms apples, Bully Boy Distillers locally-made rum, and farm-fresh Appleton Farms cream All menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Please email kitcheninfo@thetrustees.org to request vegetarian options. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 9
  • Spice and Tea Blending Workshops with Soluna Garden Farm

    The KITCHEN is pleased to present two hands-on workshops in partnership with Soluna Garden Farm focused on teaching attendees how to blend their own spices and teas. Blend your own spices and teas and discover a whole new world of flavor! Classes include all materials. Tea Blending: Masala Chai | May 20 from 10:00 am-11:30 am In this hands-on workshop, you will learn about and taste the main ingredients in masala chai, the popular spiced tea blend that originated in India. You’ll get to sample three different chai blends and then make your own chai blend to take home from a wide selection of possible ingredients. Spice Blending: Curry Powder | June 9 from 10:00 am-11:30 am In this hands-on workshop, you will learn about the history of curry powders, different types of curry powders, and the main ingredients used in making curry powders. You’ll get to sample some quick and easy recipes using curry powder and then make your own curry powder blend to take home from a wide selection of possible ingredients. About Amy and Soluna Garden Farm Amy Hirschfeld is one of the owners of Soluna Garden Farm and the primary recipe developer for Soluna’s tea and spice blends. She has a B.A. in Archaeology from Tufts University and an M.A. in Anthropology/Archaeology from Harvard University, and is currently a senior lecturer in the Gordon Institute at Tufts University. She has been growing herbs, flowers, fruits, and vegetables for more than 30 years and has an avid interest in the connections between people, places, and plants, especially in the context of both local and global sustainable agriculture and cuisine. She has explored these interests through extensive travel and professional experience in the Mediterranean region and the Arabian Peninsula, where she worked as an archaeologist studying the ancient incense trade. Soluna Garden Farm, a certified organic herb and flower farm in Winchester, Massachusetts, growing over 100 different varieties of culinary and medicinal herbs, from which we make seasonal herbal products, such as herbal vinegars, cocktail syrups, and tea blends. Soluna Garden Farm is also a specialty food producer that makes small-batch, hand-crafted herb, spice, and tea blends from organic ingredients.

    Jun 9
  • Farm-to-KITCHEN Cooking Classes: Flavors of Turkey and Persia

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Turkey and Persia at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Tuesday, April 3 | 6:00-8:00 pm - Flavors of Turkey Sunday, April 15 | 4:00-6:00 pm - Flavors of Persia Saturday, May 19 | 5:30-7:30 pm - Flavors of Turkey Sunday, June 10 | 4:00-6:00 pm - Flavors of Persia Saturday, June 16 | 5:30-7:30 pm - Flavors of Turkey Sunday, June 24 | 4:00-6:00 pm - Flavors of Persia Flavors of Turkey Muhammara (Red Pepper and Walnut Spread) with Crisps Ras al Hanout Chickpea Tagine with Seasonal Roasted Squash Basbousa (Rosewater Semolina Cake) This menu can be made vegetarian, but not gluten-free or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian meal or if you have other allergies. Flavors of Persia Persian-Style Spiced Carrots and Black-Eyed Peas Fleur-Spiced Lamb Meatballs with Yogurt and Pomegranate Sauce *Allergen warning: Curio’s Fleur Spice includes hibiscus, which is intercropped with peanuts (Vegetarian option not available Walnut-Pistachio Bird’s Nest This menu cannot be made vegetarian, vegan or gluten-free. This menu also contains peanuts. Please email kitcheninfo@thetrustees.org if you have allergy questions. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jun 10
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jun 14 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jun 14
  • Mixology Class with Bully Boy Distillers

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using Bully Boy Distillers liquors paired with their freshly made bitters and syrups. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will cover a tasting of the 3 spirits being used in the cocktail class in addition to instructions on "proper tasting techniques" to cover associated aromas and tastes. Learn how to make 3 cocktails start to finish and talk about basic cocktail terminology: Up, rocks, stirred vs. shaken, what shakers are called, what strainers are called. Learn about every single ingredient and how to reproduce the results at home. In each class, participants will learn three signature cocktails paired with Bully Boy whiskey, rum and gin. April, May and June Cocktails Cucumber Basil Gimlet | A refreshing spin on a classic cocktail that uses fresh, seasonal produce. Muddled cucumber and basil give this cocktail a bright green hue which we will mix with lime juice, simple syrup, and gin for a well-balanced drink sure to impress all drinkers White Rum Daiquiri | Daiquiris are historically one of the first cocktails ever created based on their simplicity - rum, sugar, and limes. We'll add a few small touches to make this an interesting version of the daiquiri composed of our White Rum, lime juice, simple syrup with mint and Angostura bitters shaken in. This fresh, boozy, and classic cocktail always goes down easily. Whiskey Sour | Whiskey sours are one of those drinks people ask about making all of the time - always better when they order it out at a bar vs. try to make it at home. We'll do a very classic preparation of this cocktail by using American Straight Whiskey, lemon juice, simple syrup, and an egg white to bring a really nice, smooth, and creamy texture to the cocktail. Along with the cocktails we will also provide a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyer of over 100 Massachusetts cheeses! Dates: Friday, January 19 from 6:00-7:30 pm Friday, February 9 from 6:00-7:30 pm Friday, March 9 from 6:00-7:30 pm Friday, April 20 from 6:00-7:30 pm Friday, May 18 from 6:00-7:30 pm Friday, June 15 from 6:00-7:30 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here. About Bully Boy Distillers Bully Boy Distillers is Boston's first ever craft-distillery founded in 2010 by brothers Will & Dave Willis. Located in Boston's Newmarket District, Bully Boy produces a wide variety of spirits including vodka, gin, whiskies, and rums. Visitors to the distillery can take tours of their state of the art facility and enjoy cocktails made in the Tasting Room bar, voted Best of Boston in 2017, which overlooks the production facility. Classes will be led by either Alex Koblan or Adrian Navarro from the Bully Boy team. Alex Koblan has been a brand ambassador for Bully Boy for over 2 years and recently took on a full time position running the distillery Tasting Room, events program, and social media/marketing. Her first foray into the beverage industry was with beer which developed into a passion for spirits and all things Bully Boy. Swing by the Tasting Room most nights to catch her in action. Adrian Navarro is one of the lead bartenders in the Bully Boy Tasting Room and has been with the team since the space opened in April of 2017. Adrian's passion for riffs on classic cocktails and sweet liquid treats can be found all over the Bully Boy menu and he prides himself on ensuring each and every guest has a wonderful and unique experience during their visits. Stop in Thursdays through Sundays to see him in action at the Tasting Room!

    Jun 15
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    Jun 15
  • Truffle Making Workshop w/ Taza Chocolate (+ Wine Tasting)

    Chocolate and wine - the ultimate pairing! This class has three delicious parts: First, our Taza chocolate chef will teach attendees how to make dark chocolate ganache from scratch using stonegrown chocolate and farm-fresh cream. You'll work in teams to create a pot of hot ganache and dip bread and cheese into this delicious treat (it's like fondue). Then, Taza will join forces with the experts at the Massachusetts Wine Shop to lead the group through a mini wine and chocolate tasting & pairing class of four different wines and four chocolate flavors. Taste all the most popular Taza chocolate flavors of all intensity levels paired expertly with local Massachusetts-grown wines. And last, we'll roll decadent dark chocolate truffles by hand-made with chilled dark Taza ganache and dip them in four to five different toppings. We'll also have a local cheese board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts cheeses. We have several different classes to satisfy all your wildest cravings & let you share a sweet moment with friends, family or a significant other making chocolate side-by-side. Truffle Rolling w/ Taza (+Wine Pairing) Friday, March 16, 6:00-7:30 pm Saturday, March 31, 5:00-6:30 pm Saturday, April 7, 5:00-6:30 pm Saturday, April 28, 5:30-7:00 pm Saturday, May 5, 5:00-6:30 pm Saturday, May 12, 5:00-6:30 pm Saturday, June 2, 5:00-6:30 pm Saturday, June 16, 5:30-7:00 pm The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Decorations: We'll provide 5-6 decorations in which to roll your truffles. Toppings may include: cocoa powder, cinnamon, crushed peppermint candy, graham cracker, pretzel, and cocoa nibs. Tickets: Each ticket comes with a dozen truffles. Tickets cost $52 per Trustees member and $65 per non-member (general ticket). Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join the Trustees and show us your membership email and get the member rate. Join here. Please note: We can provide a vegan truffle option, but all Taza chocolate contains traces of nuts, and so will this class. Please select VEGAN truffles when the questions is asked by Eventbrite when you're buying your ticket. About Taza Chocolate At Taza Chocolate we make stone ground, organic chocolate. Cacao is so complex in flavor that we want to let it shout loud and proud. That is why we do less to bring you more. We stone grind cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted. Taza founder Alex Whitmore took his first bite of stone ground chocolate while traveling in Oaxaca, Mexico. He was so inspired by the rustic intensity that he decided to create a chocolate factory back home in Somerville, MA. Alex apprenticed under a molinero in Oaxaca to learn how to hand-carve granite mill stones to make a new kind of American chocolate that is simply crafted, but seriously good. To source the best cacao for Taza Chocolate, we cultivate direct relationships with growers and pay a premium over the Fair Trade price. We pioneered the first third-party certified Direct Trade cacao sourcing program in the U.S., to ensure transparency and fairness for all. At the Taza Chocolate Bar, located in the Boston Public Market, visitors can watch as cacao is ground on-site in stone mills to craft fresh hot and iced chocolate drinks. Taza’s full product line is also available for purchase. In addition to our Direct Trade Cacao Certification, Taza is Certified USDA Organic, Non-GMO Project Verified, Certified Gluten Free, and OU Kosher Pareve. Taza Chocolate is also dairy free, soy free and vegan.

    Jun 16
  • Farm Fresh Skin: A Soap Making Workshop Using Ingredients from the Farm

    Learn the art of handmade soap making with Dr. Carolyn Bessette using organic soap base and all natural ingredients. Participants will craft beautiful artisanal soaps with farm fresh ingredients from Stillman’s Farm, and will learn about the benefits of natural skin care. Rosemary Heirloom Beet, Lavender Heirloom Carrot, Lemon Poppyseed, and Rose Clay Oatmeal are a just a few of the options available. All materials and essential oils will be provided. Each participant will make and take home two 8oz bars of soap. Age 12 and up. About Dr. Carolyn Bessette Carolyn Bessette, M.D., founder of Dr. Bessette Naturals and a former Fortune 500 pharmaceutical company executive, is passionate about natural skin care. She believes “what you put on your skin is like what you eat”. She started her company to educate and inspire people in understanding the importance of chemical-free skin care products for overall health and well-being.

    Jun 16
  • KITCHEN Master Class: Noodles from Around the World & Cooking with Booze

    Conquer your kitchen with these deep-dive classes! Each KITCHEN Master Class will focus on a different type of cooking style, technique or food group to teach you about sourcing, preparing, seasoning and cooking each recipe to perfection. Cooking skills of all levels are welcome! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Each class is two-hours, on Saturday or Sunday, from 1:00-3:00 pm. Saturday, May 12 | Noodles from around the World Saturday, May 26 | Noodles from around the World Saturday, June 9 | Cooking with Booze Sunday, June 17 | Cooking with Booze Noodles from Around the World: Refresh your pasta game with a fresh take on Noodles from Italy, China and Japan* (Italy) Pasta Agli olio: Nella Pasta, fresh herbs, and grated local cheese from Appleton Farms (China) Dan Dan Noodles: Spicy Sichuan noodles made with Soluna Garden Farms spices, Chestnut Farms Pork, and Stillman's Farm cabbage (Japan) Classic Ramen: Savory chicken broth with rice noodles, veggies from Stillman's Farm, and an egg from Chestnut Farm *Please note that we will not be making the actual noodles for this class. Cooking with Booze: Make delicous food with local beer, wine and spirits. Pork Tacos: Hopsters Alley beer-braised carintas from Chestnut Farms and crispy cabbage from Stillman's Farm Coq au vin: Classic French stew with braised Chestnut Farms Chicken and Red Wine from Massachussets Wine Shop Apples Foster: Red Apple Farms apples, Bully Boy Distillers locally-made rum, and farm-fresh Appleton Farms cream All menus can be made vegetarian. Unfortunately, we cannot accomodate gluten-free or vegan preferences. Please email kitcheninfo@thetrustees.org to request vegetarian options. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve. At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 17
  • Cancelled -- Nella Pasta Making Workshop

    Jun 17 4-6PM This event has been cancelled.

    Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound).

    But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making.

    Nella Pasta-Making Workshop

    • Sunday, April 8 (4:00-6:00 pm)
    • Sunday, April 22 (4:00-6:00 pm)
    • Sunday, May 6 (4:00-6:00 pm)
    • Sunday, May 20 (4:00-6:00 pm)
    • Sunday, June 3 (4:00-6:00 pm)
    • Sunday, June 17 (4:00-6:00 pm)

    The KITCHEN at The Boston Public Market
    100 Hanover Street
    Boston, MA 02108

    Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org.

    Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Cancelled -- Nella Pasta Making Workshop

    This event has been cancelled. Learn how to make pasta from scratch with Nella Pasta! In this hands-on workshop, Nella Pasta's Chef will teach you how to make a pasta dough by hand using premium ingredients, roll it into sheets, and learn dozens of different pasta shapes (inc. pappardelle, linguine, farfalle, strozzapretti, etc.). The chef will then demo a seasonal dish with Nella’s handmade fettuccine and attendees will all eat together! We'll send you home with the pasta you’ve created (about a pound). But what’s a pasta class without wine? Not to worry - The Massachusetts Wine Shop will provide tastes of local New England wines that pair perfectly with pasta and the recipe we’ll be making. Nella Pasta-Making Workshop Sunday, April 8 (4:00-6:00 pm) Sunday, April 22 (4:00-6:00 pm) Sunday, May 6 (4:00-6:00 pm) Sunday, May 20 (4:00-6:00 pm) Sunday, June 3 (4:00-6:00 pm) Sunday, June 17 (4:00-6:00 pm) The KITCHEN at The Boston Public Market100 Hanover StreetBoston, MA 02108 Attendees MUST purchase a ticket to attend this class. It is recommended that your sign up far in advance because this popular class will sell out! Please notify us of any allergies or food preferences and we will try to accommodate them as best we can. Pasta dish can be made vegetarian upon request. Any questions or preferences please reach out to kitcheninfo@thetrustees.org. Costs: $52 per Trustees of Reservations member and $65 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Jun 17
  • "Aw Shucks" Hands-on Raw Bar with Red’s Best

    Join us in The KITCHEN at the Boston Public Market for a culinary experience that celebrates New England fishermen and seafood and Massachusetts wineries. This event is hosted in partnership with Red's Best and will be paired with wine tastings from the Massachusetts Wine Shop. “Aw, Shucks” Hands-on Raw Bar combines two of our favorite things: fresh shellfish and wine. Red’s Best will supply their fresh, local and sustainably-caught oysters, clams, and a variety of seasonal shellfish. One of their expert shuckers and seafood aficionados will guide participants through a shucking lesson. Everyone will get eat their fill of these raw delicious and will add “oyster shucking” to their list of new skills! While you’re tasting the finest bivalves New England has to offer, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. We'll also have a local cheese and snack board from Appleton Farms, the Boston Public Market's purveyor of over 100 Massachusetts' cheeses. Hands-on Raw Bar with Red's Best Wednesday, June 206:00-7:30 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston This is a hands-on class, so prepare to get your hands dirty! Book tickets soon as this popular class will sell out. Cost is $55 for Trustees member and $69 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN.

    Jun 20
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jun 21 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jun 21
  • Farm-to-KITCHEN Cooking Class: Spring in New England Comfort Foods

    Spring is finally here and with it comes the BOUNTY of New England Farms! We're working with the local farmers and food artisans of the Boston Public Market to bring you a truly seasonal and local experience. Building on traditional foods of Native Americans and Pilgrims, touching on the cooking styles brought over from Ireland and Italy during the 20th century, and ending with time-honored cooking techniques still used today - you’ll travel through time and into agrarian New England to understand what it means to be a locavore today. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Cleo you’ll create an exciting three-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. In addition to learning a new cooking style, you'll enjoy tastes of three local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Come ready to roll up your sleeves and get cooking! Friday, May 11 from 6-8 pm Wednesday, June 6 from 6-8 pm Friday, June 8 from 6-8 pm Friday, June 22 from 6-8 pm Menu: Roasted Carrots from Stillman's Farm with handmade cheese (that attendees make themselves using Appleton Farms cream), mint, and Boston Honey Co. honey Nella Pasta with with Red's Best lobster and a creme fraiche butter sauce with fresh peas from Stillman's Farm Apple Rhubarb Cobbler using apples from Red Apple Farm and Rhubarb from Siena Farm and ice cream from Crescent Ridge Dairy This menu can be made vegetarian. Unfortunately, we cannot accomodate gluten free or vegan preferences. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian option or to alert us to any allergies. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 22
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    Jun 22
  • Kids in The KITCHEN

    Join us in The KITCHEN for a series of cooking classes for kids ages 6-12 to learn about local food and the journey it makes from the farm to the table. In these hands-on classes, kids explore and taste the seasonal bounty of the region through the local vendors of the Boston Public Market. These classes are held in collaboration with vendors in the Boston Public Market and are taught by market vendor cooks or farmers who tell first-hand stories about where the ingredients are sourced and how they are grown/made.  Classes will be held on the following Saturday mornings from 10:00 am to 11:00 am: April 7 April 14 May 5 May 26 June 2 June 23 Topics: April 7 - Learn about Asian flavors and making dumplings with Noodle Lab founder, Audrey. April 18 - Make pasta from scratch with Chef Avery from Nella Pasta. May 5 - Spring is here! Learn about Spring on the farm with Jen from Siena Farm. May 26 - Create flavorful fish tacos and learn all about different fish species with Chef Cleo and Red's Best June 2 - Learn how to utilize veggies to make a fresh, flavorful meal with Shadeah from Stillman's Farm. June 23 - It's time for ice cream!! Learn how to make fresh ice cream from scratch with Betsey from Crescent Ridge Dairy.  Parents: You are welcome to stay and watch the activity during the class. If you would like to leave your kids in the KITCHEN without you, please do not leave the Boston Public Market, and please plan to pick them up promptly after the 1-hour class has concluded. Classes are deliberately small (max 12 kids) so please register in advance to guarantee your spot. IF YOUR CHILD HAS A FOOD ALLERGY, please email kitcheninfo@thetrustees.org and provide details of what foods to avoid. Tickets: $9 for Trustees members and $15 for General Tickets (non-members). Join The Trustees and receive 20%-50% off all classes, workshops, and events at The KITCHEN and all Trustees properties. Scholarships available. Please email kitcheninfo@thetrustees.org to inquire about scholarships. 

    Jun 23
  • Cancelled -- Mixology Class with Green Mountain Mixology

    Jun 23 5:30-7PM This event has been cancelled.

    Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using a variety of locally-made spirits paired with fresh ingredients from Boston Public Market vendors to create signature flavors.

    The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows:

    • The mixologist will discuss the spirits and the process of distilling, blending and aging spirits.
    • The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation.
    • Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail.
    • And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences.

    Along with the cocktails we will have a cheese board from Appleton Farms, the Boston Public Market's purveyor of 100+ Massachusetts cheeses.

    Dates:

    • Saturday, May 26 | 5:30-7:00 pm
    • Saturday, June 23 | 5:30-7:00 pm

    Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Cancelled -- Mixology Class with Green Mountain Mixology

    This event has been cancelled. Learn how to create craft cocktails using local spirits made right here in New England! Each cocktail will be made using a variety of locally-made spirits paired with fresh ingredients from Boston Public Market vendors to create signature flavors. The Mixology Class will be a step-by-step demonstration introducing proper mixology techniques that participants can then use at home. The class will be formatted as follows: The mixologist will discuss the spirits and the process of distilling, blending and aging spirits. The mixologist will then demonstrate proper mixology techniques and will discuss flavor profiles, pairing suggestions, and presentation. Next, the mixologist will demonstrate step-by-step cocktail building and will provide tips and tricks to creating a craft local cocktail. And finally, participants will get to sample each of the cocktails created and the group will discuss the different flavor profiles and how you can adapt those flavors to individual preferences. Along with the cocktails we will have a cheese board from Appleton Farms, the Boston Public Market's purveyor of 100+ Massachusetts cheeses. Dates: Saturday, May 26 | 5:30-7:00 pm Saturday, June 23 | 5:30-7:00 pm Tickets: $40 per Trustees member and $50 per nonmember. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Join here.

    Jun 23
  • Farm-to-KITCHEN Cooking Classes: Flavors of Turkey and Persia

    Variety is the spice of life! Learn how to cook new flavors at The KITCHEN at The Boston Public Market with a seasonal & local twist on the traditional flavors of Turkey and Persia at our Farm-to-KITCHEN Cooking class with Chef Alexis Daniels! In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market. Guided by Chef Alexis you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. Dates: Tuesday, April 3 | 6:00-8:00 pm - Flavors of Turkey Sunday, April 15 | 4:00-6:00 pm - Flavors of Persia Saturday, May 19 | 5:30-7:30 pm - Flavors of Turkey Sunday, June 10 | 4:00-6:00 pm - Flavors of Persia Saturday, June 16 | 5:30-7:30 pm - Flavors of Turkey Sunday, June 24 | 4:00-6:00 pm - Flavors of Persia Flavors of Turkey Muhammara (Red Pepper and Walnut Spread) with Crisps Ras al Hanout Chickpea Tagine with Seasonal Roasted Squash Basbousa (Rosewater Semolina Cake) This menu can be made vegetarian, but not gluten-free or vegan. Please email kitcheninfo@thetrustees.org to let us know if you need a vegetarian meal or if you have other allergies. Flavors of Persia Persian-Style Spiced Carrots and Black-Eyed Peas Fleur-Spiced Lamb Meatballs with Yogurt and Pomegranate Sauce *Allergen warning: Curio’s Fleur Spice includes hibiscus, which is intercropped with peanuts (Vegetarian option not available Walnut-Pistachio Bird’s Nest This menu cannot be made vegetarian, vegan or gluten-free. This menu also contains peanuts. Please email kitcheninfo@thetrustees.org if you have allergy questions. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Alexis Daniels Alexis began catering at 13-years-old in the San Francisco Bay Area, and launched her own private catering company at 16. Rather reluctantly, she closed her business and uprooted to chilly Boston to earn a BA in Anthropology, Community Health, and Fine Art from Tufts University. Delighted to learn food does in fact grow here too, she stayed a while longer and earned her Master’s in Occupational Therapy. After testing the waters in rehabilitation hospitals, clinics, and schools, she decided the kitchen best suits her creative, culinary mind!  These days, she is Enrichment Programs Manager at the Acera School, a founding member of Eastie Farm (the neighborhood’s first non-profit urban farm), and an avid world traveller. Alexis is excited to extend her love of global cuisines to students at the Boston Public Market, through classes highlighting New England’s highest quality local food.

    Jun 24
  • Baking School: Essential Breads with Chef Cleo

    Go back to school and learn how to bake with Chef Cleo Bell at The KITCHEN at The Boston Public Market! In this lively, hands-on cooking class you’ll learn the essential science and techniques to creating perfect baked goods. In each class, participants will create enough of each baked good to enjoy at the end of class and bring home extras to share. Attendees will also enjoy a wine tasting of three local winesfrom the Massachusetts Wine Shop as they knead, mix, taste, and bake each scrumptious recipe. Baking School is scheduled for Sundays from 1:00-3:00 pm. Sweet Breads | Cinnamon Raisin & Swedish Cardamom Braid Dates: May 13 and May 20 Get ready to get your hands in some dough and join us for our sweet breads baking class. Learn to bake two different loaves while mastering the science of bread! We'll start out with a sweet cinnamon raisin loaf and end with a fragrent Swedish Cardamom braid. Each attendee will make one (1) cinnamon raisin loaf and one (1) swedish cardamom braid to take home. French Breads | Baguettes and Brioche Dates: June 3 and June 24 A classic french bread class you knead! You'll master the simple techniques to making the perfect crispy baguette loaf, while you also perfect the soft tender crumb of the sweet brioche. Each attendee will make one (1) baguette and one (1) loaf of brioche to take home. About Baking School Our hands-on baking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: During each class, you’ll learn 2 recipes and you’ll work with between 2 and 4 other students to create each one. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $48 for Trustees member and $60 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Cleo Bell Cleo was born and raised in Washington, DC. She attended McGill University in Montreal and has a BA in Cultural Anthropology. After graduating, she moved back to DC and began working at local restaurants, such as Againn, a British Isles-inspired gastro-pub and Komi, a high-end Mediterranean restaurant. She has spent 2 summers as the Head Chef for the Hog Island National Audubon Society summer camp in Maine, working with local farms to bring fresh food to the Island and to happy campers. Cleo is thrilled to have the opportunity to cook and teach at Boston Public Market, with the whole Market to source from and the whole of Boston to serve.  At first glance, it might seem a strange road from cultural anthropology to cooking, but food and cooking are integral to the expression and transference of culture. As they say: culture begins at the table. By concentrating on serving local, sustainable foods, Cleo hopes to elevate the experience of the diner and to make a positive impact on the local food community. 

    Jun 24
  • Farm-to-KITCHEN Cooking Classes: Flavors of Latin America

    Take a trip to Latin America at The KITCHEN at the Boston Public Market! We're taking traditional recipes from Mexico and Guatemala and giving them a seasonal and local twist. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market to create innovative versions of traditional Latin cuisines. Guided by Chef Ricardo, you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Dates: Tuesday, May 8th from 6:00-8:00 pm Tuesday, June 5th from 6:00-8:00 pm Tuesday, June 26 from 6:00-8:00 pm Tuesday, July 10 from 6:00-8:00 pm Flavors of Latin America Menu: Tostaditas with spicy pickled beets, cabbage, and seasonal veggies served on a locally made tortilla. Topped with Appleton Farms cheese and garlic-herb lime sauce. Traditional Rice Tamale, with the catch-of-the-day White Fish from Red’s Best and Smoked- Chili-Tomato sauce. This is an ancient Mesoamerican dish made with corn masa and rice and cooked in banana leaf. Mexican-style chocolate tiramizu using Taza Chocolate and farm-fresh cream from Appleton Farms In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Ricardo Monroy Ricardo M. is a culinary professional, private and personal chef, freelancer, and artist. He has 15 years of culinary experience working locally and outside the US. Born and raised in Guatemala City, at the age of 17, Ricardo opened his own Cerveceria. After having success as a restaurateur, Ricardo moved to Europe to experience a different lifestyle and culture and learn the essentials of European cooking. In Switzerland, Ricardo was the head chef of Treibhaus Luzern, a youth and cultural center where he won the "best cultural kitchen of Lucerne", a recognition given by the local cultural scene in the city. After living in Europe for eight years, Ricard moved back to his homeland of Guatemala with a new perspective to travel, work as an adventure travel guide, and learn new things in Central America. He then moved to Boston to pursue culinary arts in America and joined Haley House as a chef and recently became the program coordinator and culinary instructor for Take Back the Kitchen (TBK) which is a cooking, nutrition, and gardening program that empowers urban youth and their families to take charge of their health and wellbeing through experiential learning.

    Jun 26
  • The Art of the Dumpling with Noodle Lab

    Learn the art of the dumpling. In this fun, hands-on class, Audrey Yap, co-owner of Noodle Lab, will teach attendees how to create dumplings from scratch using two dumpling recipes that were in her family for generations. Audrey will walk attendees through the steps for preparing homemade dough and share secrets for shaping and filling dumplings. Enjoy working alongside classmates and practice shaping and pan searing dumplings to perfection. Plus, learn techniques for making fresh dipping sauce from scratch! While you’re learning to make homemade dumplings, the Boston Public Market’s local wine expert will pour tastes of three different wines from Massachusetts wineries. This is a wine tasting so each pour is about 1/3 of a glass. Menu: Chicken and Scallion Dumplings from Chestnut Farms Vegetarian Dumplings with Seasonal Veggies from Stillman's Farm Sweet & Savory soy dipping sauce The Art of The Dumpling with Noodle Lab Wednesday, April 25Wednesday, May 30Wednesday, June 27 6:00-8:00 pmThe KITCHEN at The Boston Public Market100 Hanover Street, Boston Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes.

    Jun 27
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jun 28 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jun 28
  • Market Test KITCHEN: Demo + Tasting

    Each Friday during the lunch hour The KITCHEN presents Market Test KITCHEN, a new program designed to allow our community to sample new products and ideas from Boston Public Market vendors. Vendors will bring new products, recipes, seasonally-available produce that they'd like to test and receive feedback from the public. Take a break from your day and join us to taste something new! Each demo comes with a small sample of food. Market Test KITCHEN is from 12:00-1:00 pm every Friday unless noted. Please RSVP so we can provide enough samples for everyone! Vendors and Topics: Friday, May 4 | Beantown Pastrami will test & sample new recipes for Cinco De Mayo. Friday, May 11 | Food Cares Boston Urban Market will create new recipes using new spring veggies. Friday, May 18 | Mother Juice is launching new healthy products on their menu! Test and taste their newest creations. Friday, May 25 | Chestnut Farms will create new favorites for Memorial Day BBQ.

    Jun 29
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jul 5 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jul 5
  • Farm-to-KITCHEN Cooking Classes: Flavors of Latin America

    Take a trip to Latin America at The KITCHEN at the Boston Public Market! We're taking traditional recipes from Mexico and Guatemala and giving them a seasonal and local twist. In this lively, hands-on cooking class you’ll learn how to utilize the produce and products of the farmers and artisans of the Boston Public Market to create innovative versions of traditional Latin cuisines. Guided by Chef Ricardo, you’ll create an exciting multi-course meal based on seasonal, local food, and increase your comfort in the kitchen through new knife skills, techniques, and flavor profiles. Come ready to roll up your sleeves and get cooking! The majority of ingredients for the day’s cooking and baking will be straight from The Boston Public Market, proving you can buy local, eat local and still achieve international flavors. Dates: Tuesday, May 8th from 6:00-8:00 pm Tuesday, June 5th from 6:00-8:00 pm Tuesday, June 26 from 6:00-8:00 pm Tuesday, July 10 from 6:00-8:00 pm Flavors of Latin America Menu: Tostaditas with spicy pickled beets, cabbage, and seasonal veggies served on a locally made tortilla. Topped with Appleton Farms cheese and garlic-herb lime sauce. Traditional Rice Tamale, with the catch-of-the-day White Fish from Red’s Best and Smoked- Chili-Tomato sauce. This is an ancient Mesoamerican dish made with corn masa and rice and cooked in banana leaf. Mexican-style chocolate tiramizu using Taza Chocolate and farm-fresh cream from Appleton Farms In addition to learning a new cooking style, you'll enjoy tastes ofthree local New England wines that pair perfectly with recipes we’ll be making, courtesy of The Massachusetts Wine Shop. In this combination demo and hands-on cooking class, Julie will demonstrate the tools and techniques of classic Italian recipes celebrating local spring ingredients. She will then lead the class through making a three-course seasonal meal. Our hands-on cooking classes are structured as a group learning experience; you’ll work with other students to create a seasonal meal led by our professional chef instructors. We focus on learning new cooking styles and techniques to increase your confidence and enjoyment in your own kitchen. Here are a few things to know before booking a class with us: Each class is centered on the local, seasonal farmers and artisans of the Boston Public Market, so menus may change slightly based on what’s available the day of the event. During each class, you’ll learn 2 or 3 recipes, you’ll work with between 2 and 4 other students to create each one, and you’ll enjoy a plentiful taste of each. Classes are usually between 2 and 2.5 hours long, unless otherwise noted. Please be prepared to be on your feet, standing at a table, and cooking for the duration of class. We recommend comfortable, non-slip, and closed-toe shoes. Tickets: $60 for Trustees member and $75 for Non-Trustees Members. Members must bring their current member card and number. Join The Trustees and save! Members save between 20-40% off all classes in The KITCHEN. About Chef Ricardo Monroy Ricardo M. is a culinary professional, private and personal chef, freelancer, and artist. He has 15 years of culinary experience working locally and outside the US. Born and raised in Guatemala City, at the age of 17, Ricardo opened his own Cerveceria. After having success as a restaurateur, Ricardo moved to Europe to experience a different lifestyle and culture and learn the essentials of European cooking. In Switzerland, Ricardo was the head chef of Treibhaus Luzern, a youth and cultural center where he won the "best cultural kitchen of Lucerne", a recognition given by the local cultural scene in the city. After living in Europe for eight years, Ricard moved back to his homeland of Guatemala with a new perspective to travel, work as an adventure travel guide, and learn new things in Central America. He then moved to Boston to pursue culinary arts in America and joined Haley House as a chef and recently became the program coordinator and culinary instructor for Take Back the Kitchen (TBK) which is a cooking, nutrition, and gardening program that empowers urban youth and their families to take charge of their health and wellbeing through experiential learning.

    Jul 10
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jul 12 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jul 12
  • Fresh, Fast and Delicious for Less w/ Project Bread

    Jul 19 11:45AM-12:30PM and 1:00PM-1:45PM

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare. 

    Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food.

    Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Sponsored by:

    Fresh, Fast and Delicious for Less w/ Project Bread

    Join Project Bread’s Chef Vanessa Labranche as she leads free cooking demonstration every Thursday. Each week, Chef Vanessa introduces new recipes that feature fresh, healthy foods that can be purchased at the market. Enjoy simple, tasty recipes that do not require a lot of time, skill, or money to prepare.  Project Bread takes a fresh approach to ending hunger. They believe that the opposite of hungry isn't simply full - it's healthy. And because there's no single face of hunger, they develop multiple solutions that meet people where they are - solutions that provide people of all ages and walks of life with sustainable, reliable access to nutritious food. Classes are open to all and take place at two different times on Thursdays: 11:45 am and 1:00 pm. If you would like to bring a group of more than 10, please notify us in advance via email to kitcheninfo@thetrustees.org.

    Jul 19

Trustees

The Trustees of Reservations is a non-profit land conservation and historic preservation organization dedicated to preserving natural and historical places in the Commonwealth of Massachusetts.